This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.