Ingredients
The following ingredients have 4 Servings
- 2 tablespoons vegan butter
- 1 medium onion, (diced)
- 2 medium carrots, (diced)
- 2 medium celery stalks, (diced)
- 3 garlic cloves, (minced)
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 5 cups fresh corn kernels ((about 5 to 6 ears of corn))
- 1 medium russet potato, (scrubbed and diced)
- 1 teaspoon dried thyme
- 1/4 cup nutritional yeast flakes
- 1 tablespoon red wine vinegar
- Salt and pepper, (to taste)
- Chopped fresh chives, (for serving)
Instruction
- Melt the butter in a large pot over medium heat, then add the onion, carrots, and celery.
- Sweat the veggies for about 10 minutes, until they begin to soften up.
- Add the garlic and flour, and stir everything to coat the veggies in flour. Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
- Stir in the broth, coconut milk, corn, potato, and thyme.
- Raise the heat and bring the soup to a boil.
- Lower the heat and simmer the soup until the potato and corn are tender, about 20 minutes.
- Remove the pot from heat and stir in the nutritional yeast and vinegar. Season the soup with salt and pepper.
- Ladle into bowls, top with chives and serve.