Simple 9-ingredient summer soup with corn and potatoes. Blend for a creamier soup or leave as is for a more textured broth.
Ingredients
US Customary – Metric
- 2-3 tablespoon < span class="wprm-recipe-ingredient-name">Olive Oil
- 1/2 large< /span> white onion (chopped // 1/2 onion makes about 1 cup)
- 2 cloves garlic (hacked)
- 4 small red potatoes* (quarter // peeling, optional)
- Sea salt and ground black pepper
- 3 cob corn* (cut grains)
- 2 Mugs unsweetened almond milk* (or regular milk if not vegan)
- 2-3 stems Green onions (to the topping // chopped)
- 1-2 EL Nutritional yeast for cheese flavor (optional)
< li class="wprm-recipe-ingredient" style="list-style-type: disk;"> < span class="wprm-recipe-ingredient-amount">2 cups low-sodium vegetable broth* (DIY or store bought)
Instructions
- In a large saucepan over medium-high heat, add the olives oil , Sauté onion and garlic for 3-4 minutes.
- Add the potato, season with a little salt and pepper and cover, 4-5 minutes steam.
- < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Add the Add most of the corn, reserving some for topping and stirring.
< strong>NOTE: If you plan on pureeing the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. However, if you plan on leaving it unstirred, omit the milk and prepare the entire vegetable stock (4 cups | 960mL) for the best texture/flavor.
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Add broth and almond milk (if using), cover and bring to a simmer. Reduce the heat to low. Cook until potatoes are tender and slip off a knife when pierced – about 5 to 10 minutes.
At Mix 3/4 of the soup in a blender and puree until creamy and smooth. If you are using nutritional yeast, add it now.
Return the soup to the pot and bring to the boil again. Taste and season as needed. Cook for at least 10 minutes to thicken. The longer it simmers, the tastier it gets.
To serve, garnish with chopped green onions, keep fresh (or lightly sauté) corn and black pepper. Add a pinch of paprika for color.
