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CREAMY GREEN TEA CORN SOUP

By: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple, www.thehealthyapple.com

For soup:

  • 3 Tbsp. olive oil
  • 1 large sweet onion, coarsely chopped
  • ½ cup fresh baby spinach
  • 2 garlic cloves, coarsely chopped
  • 10 cups butternut squash, cut into ½ in cubes
  • 4 1/2 cups brewed green tea
  • 2 cups coconut milk
  • 1 cup Green Valley Lactose Free Honey Yogurt
  • 3 cups corn kernels
  • 2 Tbsp. fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 scallions, chopped
  • 1 tsp. sea salt
  • 1/4 teaspoon chili powder

Topping

  • Additional Green Valley Lactose Free Yogurt

Directions:

In a large stock pot, add olive oil, onion; cook until onion is translucent.  Add spinach and garlic; cook for another 4 minutes. Add squash, brewed green tea, coconut milk, Green Valley Lactose Free Yogurt, corn kernels, parsley, cilantro, scallions, sea salt, and chili powder.  Simmer for 20-25 minutes.   Set aside to cool for 5 minutes.

Transfer mixture in batches to a food processor or blender; purée until smooth.  Transfer to serving bowls.  Serve with an additional dollop of Green Valley Lactose Free Yogurt on top.

Serves 4.