Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.
Ingredients for the corn soup, 2 servings
250 ml of coconut milk
150 ml of vegetable broth
1 clove of garlic
1 small onion
salt and pepper
extra virgin olive oil
Heat the grill. Clean the cob and grill it over a medium heat for about 10 minutes. Cool it and, with a knife, remove corn kernels from it.
In a small pot combine the coconut milk, the broth and the kernels. Cook for 15 minutes.
In another pot, sauté the garlic and the chopped onion. Add the mix to the coconut milk.
Cook everything for 10 more minutes. Season with salt, pepper, and aromatic herbs. Serve the maize soup warm.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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