Spicy Corn and Poblano Soup with Honey and Sage Cornbread

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.

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Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

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.

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GF 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.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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