When I saw that Barbara over at Winos and Foodies was hosting A Taste of Yellow to raise awareness for cancer, I couldn't help but participate. As many of you are probably aware, the event is part of Livestrong Day, which is May 16th, an initiative of the Lance Armstrong Foundation. You can donate to the foundation or learn more about events here.
But what to make? Originally I was going to make something with some beautiful free range eggs that my mum brings home every now and then from a lady at her work - but they kept disappearing faster than I could think of something special to make with them! With my time running out (I'm cutting it very fine with the deadline being tonight), I had to think of something to make, and forget about the gorgeous free range eggs that have the brightest, tastiest yolks you have ever seen or tasted.
The last couple of weeks have been a little rainy here and I have been hungering for the comfort foods of winter already - casseroles, roasts, stews, and SOUPS! Corn soup, maybe? I did have a can of creamed corn lurking in the back of my cupboard, but what else to go with it? I did a search on the internet to find some foods with cancer fighting properties, to give my soup a little more meaning for the event.
In my searching I found that foods high in Vitamin A, Beta-Carotene, Vitamin C & Fibre were good for preventing cancer or for those recovering from it. Corn is high in fibre and Vitamin C, so I just needed something with Vitamin A & Beta-Carotene. Looking through the list I saw one of my favourite foods - Leeks - had these properties, as well as being high in Vitamin C. So I was well on my way to making a yummy cancer fighting soup! Just a little turmeric to make it more yellow and here is my yellow soup for the Taste of Yellow event to raise awareness for cancer, and help to prevent cancer with all its nutrient-y goodness...
Quick Curried Leek & Corn Soup (Serves 4-6)
Thinly slice the white parts of 2 leeks, wash thoroughly to remove all traces of dirt. Heat 2Tbsp olive oil in a large pot over medium heat and add sliced leeks, 1 1/2Tbsp ground turmeric & 2 crushed garlic cloves. Cook, stirring occasionally, for 5 minutes or until leeks are softened.
Add 1L vegetable stock, 400g can corn kernels & 440g can creamed corn, increase heat to high and simmer for 10-15 minutes, until leeks and corn are cooked through. Season with salt & pepper to taste. Serve topped with spring onions.
As I am typing this an Autumn leafed tree is looking at me through the window, a good omen perhaps?
The good thing is I had enough to freeze for another day as I made this for myself for lunch today. So make yourself some cancer fighting soup for lunch or dinner, your body will thank you for it!