This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese.
INGREDIENTS (for 5 servings):
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 4 green tomatoes, chopped
- 4 tomatoes, chopped
- 1 1/2 cups fresh corn kernels
- 7 cups vegetable broth
- salt and pepper to taste
In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.