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Love is in my Tummy

Plant-based flavor

March 5, 2016 By Tina Dawson 14 Comments

Table for two: Molten Sunshine soup

Brighten your day with this Molten Sunshine soup made with Bell Peppers, Corn and Saffron. Easily made Vegan.
Brighten your day with this Molten Sunshine soup made with Bell Peppers, Corn and Saffron. Easily made Vegan.

There can be no one who hates a pleasant, warm, bright sunny day. Not hot, just perfectly warm. Even if you were a rainy day and hot chocolate person, you cannot deny the joy of sunshine.

That is what it feels like while eating this gorgeous Molten Sunshine soup. Because this isn’t just your average, every day corn soup. It’s corn soup enhanced with the brilliance of orange bell peppers and the elegant extravagance of saffron.

What’s special about Saffron

Saffron is the world’s costliest spice, and rightly so. Each strand is the stamen of the crocus flower,  which yields 4 flowers per plant, and 3 strands of saffron per flower. Due to the delicate nature of it’s source and structure, each strand needs to be hand picked with the utmost care and love. But it all stands to be worth the effort as these fibers are inherently imbibed with a unique brilliance of flavor and color. When you steep the strands (a tiny pinch goes a long way) into warm liquid, you can see the color diffuse into the fluid, beautifully dispersing itself and releasing an intense, earthy aroma.

But flavor and color aren’t the only things saffron offers – it has been used in ancient Ayurvedic medicine to cure colds, increase energy, improve immunity, as an antioxidant, antiseptic and anti-inflammatory agent . It’s also said to improve complexion, remedy delayed puberty, improve libido and so much more!

They say that one can never have too much of a good thing. But saffron must be a clear exception. Too much saffron in a dish can overpower all the other ingredients, resulting in a bitter, almost medicine like taste. And yes, consuming more than 2 tbsp of saffron could poison you, although there are no reported cases. But hey, it’s possible!

Brighten your day with this Molten Sunshine soup made with Bell Peppers, Corn and Saffron. Easily made Vegan.

Sunshine Soup

This Molten Sunshine soup really does feel like ingesting sunshine, if something like that can ever be accomplished or imagined. There is an ever-so-light heat from the bell peppers accompanied by the sweet creaminess of the corn and milk. The vegetable broth lends a soft undertone of flavor that does not take focus from the main ingredients.

Finally, the saffron imparts its signature color and flavor to this dish, making it truly worth splurging in for special occasions. But don’t worry, even without the saffron, this soup is delightful to enjoy on seemingly unexceptional days that do not warrant the extravagance of the world’s costliest spice.

Brighten your day with this Molten Sunshine soup made with Bell Peppers, Corn and Saffron. Easily made Vegan.

 When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Molten Sunshine Soup

Created by Tina Dawson on April 15, 2016

Molten Sunshine soup - Saffron, Corn and Bell Pepper

  • Prep Time:15m
  • Cook Time:25m
  • Total Time:40m
  • Serves: 2
  • Yield: About 5 cups

Ingredients

  • 1 yellow or orange bell pepper / capsicum
  • 1 tsp. oil (substitute with oil spray)
  • 1/2 tsp. garlic powder (substitute by adding 2 cloves of roasted garlic to the soup)
  • 2 c corn kernels
  • 1 spring onion
  • 2 c milk
  • 2 c stock (vegetable or chicken stock, if available. Substitute with water)
  • Salt and pepper to taste
  • 1 pinch Saffron (optional)

Instructions

  1. Preheat oven to 450°F / 230°C. Line a baking tray with foil.
  2. Slice the yellow bell pepper (capsicum) in half. Spray or brush the oil over each half. Place on the baking tray cut side down.
  3. Bake at 450°F / 230°C for 25 minutes, until the skin turns slightly charred and wrinkly.
  4. Remove from the oven, cover and let cool. Peel away the charred skin, discard stem, seeds and white membrane.
  5. Meanwhile, cook the corn in vegetable stock and milk. Add the base of the spring onion (white bit) as a whole to the boiling broth. Reserve the green part for garnishing later.
  6. Season with salt, pepper and garlic powder.
  7. Once the corn is cooked, pour a few spoons of the hot liquid to the safron strands in a small bowl. Let the flavours seep. Discard the piece of cooked spring onion.
  8. After the corn broth has cooled down a bit, blend the corn, roasted bell peppers with some of the liquid milk broth. (If you use all the liquid, prepare for a very sloshy blending, most of which might end up sprayed all over your kitchen). You may reserve some of the corn, if you prefer a little bite to your soup. But that is totally your preference.
  9. Once completely blended, pour into the remaining milk broth. Stir in the saffron infused liquid and strand.
  10. Garnish with chopped spring onion greens and serve hot.
Source: Adapted from Nigella Kitchen
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Brighten your day with this Molten Sunshine soup made with Bell Peppers, Corn and Saffron. Easily made Vegan.

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Filed Under: All Recipes, Appetizers, Gluten-free, Lunch/Dinner, Table for two, Vegetarian Tagged With: bell pepper, Corn, Saffron, soup

Previous Post: « Baked Gochujang Tofu
Next Post: Pick of the month – March 2016 – Foodie App »

Reader Interactions

Comments

  1. Jessica @Savory Experiments says

    May 12, 2017 at 5:20 pm

    This is just beautiful! I want a bowl right now!

    Reply
    • Tina Dawson says

      May 13, 2017 at 5:16 pm

      Thanks so much Jessica! You should make yourself this soup!

      Reply
  2. Platter Talk says

    May 12, 2017 at 12:24 pm

    Love this recipe and the saffron sunshine atop!

    Reply
    • Tina Dawson says

      May 12, 2017 at 5:05 pm

      Thanks Dan!

      Reply
  3. Luci's Morsels says

    May 12, 2017 at 11:23 am

    What a fun recipe and this looks beautiful! This would be perfect for date night at home. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Tina Dawson says

      May 12, 2017 at 5:05 pm

      I hope you like it, Luci!

      Reply
  4. Deanna says

    May 12, 2017 at 11:21 am

    I really like this!! I cant wait to make it so can taste it!!

    Reply
    • Tina Dawson says

      May 12, 2017 at 5:06 pm

      I hope you like it, Deanna!

      Reply
  5. Emily @ Recipes to Nourish says

    May 12, 2017 at 11:03 am

    This is beautiful! I love corn and pepper soups like this. That extra touch of saffron is so lovely too!

    Reply
    • Tina Dawson says

      May 12, 2017 at 5:06 pm

      It’s my favorite soup! I hope you like it too!

      Reply
  6. Veronica Tegen says

    May 12, 2017 at 3:17 am

    This is the best recipe title ever. I was just stopping by from pinterest on a late night browsing session… and couldn’t help but smile at the bowl of molten sunshine. I hope this comment makes you smile too… spread the love right?

    Reply
    • Tina Dawson says

      May 12, 2017 at 10:41 am

      OMG I could hug you! I thought I was the only one flipping about the name! This is one of my favorite soups ever, and your comment just made my day!!

      Reply
      • Quinn Caudill says

        May 12, 2017 at 10:54 am

        Oh my I have never heard of this soup but it sounds delicious.

        Reply
        • Tina Dawson says

          May 12, 2017 at 5:06 pm

          You should try it, it’s amazing!

          Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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