Simple Summer Corn Soup
HB-4752 · Hand-built original · American
Corn, red potatoes, onion and garlic simmered in broth and almond milk, blended silky.
AmericanSoup30 minServes 3859 kcalGluten-free
Main ingredient: corn
Pairs well with: coleslaw, cornbread, potato salad, baked beans, crusty bread
Servings:3quantities adjust to match
Ingredients
- 2-3 Tbsp olive oil
- 1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
- 2 cloves garlic (minced)
- 4 small red potatoes* (quartered // peeling, optional)
- sea salt and ground black pepper
- 3 ears corn* (kernels sliced off)
- 2 cups low sodium veggie broth* (DIY or store-bought)
- 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
- 2-3 stalks green onions (for garnish // chopped)
- 1-2 Tbsp nutritional yeast for a cheesy flavor (optional)
Method
- Soften the onion in the olive oil for 3 to 4 minutes, then add the garlic for a minute.
- Add the potatoes, salt and pepper and cook 4 to 5 minutes.
- Add the corn kernels and broth and simmer 10 minutes until the potatoes are tender.
- Stir in the almond milk and nutritional yeast, if using, and warm through 5 to 10 minutes.
- Blend part or all of the soup until it reaches the consistency liked, adjust the seasoning, and serve topped with green onions.
Total: 30 min
Nutrition (per serving, where published)
859 kcalCalories
27 gProtein
54.3 gCarbs
60.4 gFat
20.8 gSaturates
0.9 gFibre
1.3 gSugars
612 mgSodium
98 mgCholesterol
1761 mgPotassium
325 mgCalcium
4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data