1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder 1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley OR 1 ts dry parsley
My note: Shortcut version of recipe for 8 servings. In medium saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook for 1 min. Add bay leaf and water, bring to simmer. Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in blender or food processor in small batches. Add salt and cayenne to taste. Serve hot or cold and garnish with green onions or parsley. Makes about 1 1/3 cup. 2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate. Source: The Lighthearted Cookbook by Anne Lindsay, Heart & Stroke Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with milk, Nov 93.