Late Summer Vegetable Soup

• 2 Tbsp olive oil or butter
• 1 large onion, diced
• 2 cloves garlic, finely minced
• 2 Tbsp curry powder
• 2 Tbsp Mermaiden broth powder
• 6 cups water
• 2 ears of corn, shucked and kernels cut off with a knife
• 2 large heirloom tomatoes, diced or 4 small tomatoes
• 2 boneless, skinless chicken breasts or 2 cans beans of your choice or 1 package extra firm tofu cut into small cubes
• 1 bunch collard or other hearty greens, slivered
• Salt & Pepper
• Garnish with fresh herbs as desired, basil, cilantro and dill are all good here

Heat oil in large pot and when shimmering add anion and cook until soft, about 3-5 minutes. Add garlic and curry powder and cook another minute. Add water and Mermaiden (or other stock base) powder. Bring to simmer.

Add corn and tomatoes and bring back to gentle simmer. If using chicken add whole breasts and allow to simmer about 10 minutes or until cooked through. Remove chicken from pot, allow to cool slightly and shred. Keep pot simmering gently.

Add chicken or beans or tofu back to pot and allow to heat through. Add greens and allow to wilt slightly. Taste and adjust for seasoning with salt, pepper and curry powder.

Serve drizzled with a little olive oil or pat of butter and a squeeze of lemon or lime, fresh herbs as desired.

This soup is infinitely adaptable - zucchini, green beans make good substitutes for greens. A can of coconut milk in place of some of the water will make it richer. Shrimp could be used instead of chicken or tofu - add towards end and allow to cook for about 3 minues before serving