Love the creamy richness of clam chowder without the clams? This quick sweet and savory soup is a great way to use leftover corn on the cob and get your kids to eat their vegetables, protein and whole grains.

4-6 big servings of hearty soup

Ingredients:

• 1 tsp vegetable oil
• 1 tsp sesame oil
• 1/2 onion diced
• 1 carrot diced
• 1/2 cup cooked chickpeas
• 10 string beans diced
• 4 cups of fresh sweet corn kernels (great way to eat leftover corn on the cob!)
• 12oz can unsweetened coconut milk
• 1 tomato chopped
• 2 Tbsp sweet white miso
• 2 Tbsp gluten-free soy sauce
• 1 Tbsp mirin
• sea salt to taste
• at least a handful of fresh basil leaves, ideally sweet Thai basil

Artistry:

1. Heat the oils in a pot big enough to accommodate all of the ingredients
2. Cook the onion for 3 minutes, and then add the carrot
3. After the onions and carrots are soft, add the cooked chickpeas, string beans, corn and coconut milk. Cook for about 5 minutes
4. In the empty coconut milk can, mix the miso, soy sauce, mirin and sea salt. Use a fork to make sure the miso is dissolved in the liquids. The sweet corn, mirin, miso and carrots are so sweet, there is no need for any added sweetener.
5. Mix the tomatoes and the sauce to the other ingredients in the pot and cook for another 5 minutes. Sprinkle chopped the basil on top while serving or add to the soup pot right after cooking to get the strongest basil flavor.

You might be wondering why there’s a cilantro leaf on the soup in the photo instead of a Thai basil leaf. Using cilantro instead of Thai Basil is a delicious variation!