CookSmart (13th Issue) Page34

Celebrity’s EatSmart Recipes

Roasted Corn Soup with Oatmeal

"3 Less" Dish

Feature

Corn is rich in carbohydrates, the main source of energy for the human body; it can be eaten as a staple food. One cob is equivalent to half a bowl of cooked rice. Oatmeal is a good source of soluble fibre, which helps lower the level of blood cholesterol and which improves cardiovascular health.

Sally POON

Hong Kong Nutritional Association, Registered Dietitian (UK)

Cooking Method

1. Heat oil in a pan. Add corns and roast until brownish.
2. Pour water. Covered. Cook for about 10 minutes or until done.
3. Cut the corn off the cob. Set aside.
4. Bring stock to the boil. Add 1/2 of the corn kernels to the stock. Blend until smooth.
5. Add oatmeal and the rest of the corn kernels. Boil for 3 to 5 minutes. Season with salt and pepper.
6. Finally, add salmon. Cook until done. Serve.