Ingredients

The following ingredients have 4 Servings
  • 1/2 tbsp oil
  • 3 garlic cloves (minced)
  • 1 red bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 3 small/medium potatoes (chopped)
  • 4 medium ear fresh corn (or use frozen)
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans (rinsed and drained)
  • 1 cup coconut milk (canned)
  • 1 bay leaf
  • 1 teaspoon salt + more to taste
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes (or less/more to taste)
  • 1/4 tsp smoked paprika
  • Black pepper to taste
  • Ground thyme to taste
  • Fresh herbs to garnish

Instruction

  • Watch the video (scroll down a bit) to see all instruction steps.
  • Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
  • Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
  • Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
  • Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 minutes or until the potatoes are fork tender.
  • Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
  • This is how the soup looks before blending.
  • Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
  • Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy!