I recently made this delicious Vegan Corn Soup. It was hearty, and it was tasty. Corn provides some really important minerals for your immune system. The recipe is listed below.
2 Tablespoons of avocado oil
1 Red onion, chopped
1 Clove of garlic, minced
3 Cups of fresh corn uncooked
4 Russet Potatoes, quartered
1 Celery stalk, chopped
1 Large carrot, chopped
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of Italian seasoning
1/2 Teaspoon of Himalayan salt
2 Tablespoons of fresh basil, chopped
1/4 Teaspoon of black pepper
2 Cups of low sodium vegetable broth
1 14 Oz Can of light coconut milk
1 jalapeño, sliced
Garnish with chives, optional
-Heat avocado oil in a large pot over medium heat. Add onions and cook until they are translucent about 4-5 minutes.
-Add garlic, then add half of the uncooked corn, potatoes, celery and carrots. Add seasoning, smoked paprika, Italian seasoning, chopped basil, salt and pepper then sauté until vegetables are translucent for about 4-5 minutes.
-Add the vegetable broth and coconut milk. Bring the mixture to a boil, simmer until potatoes are tender for about 15 minutes.
-Then transfer the soup to a blender to blend the soup. You can also use an immersion blender to blend also.
-Add the remaining uncooked corn to the pot. Simmer soup to allow the corn to cook about 10 minutes. Add soup to your favorite bowls and serve with chives and croutons according to your taste. Enjoy!