Ingredients
The following ingredients have 8 Servings
- 1/2 cup (75g) finely chopped white or yellow onion
- 1 cup (150g) diced red bell pepper
- 3 large cloves of garlic, minced
- 2 1/4 cups low-sodium veggie broth, separated
- 4 cups frozen super sweet corn
- 1 cup canned "lite" coconut milk, shaken first OR homemade cashew milk (see note)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 3/4 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- Optional: fresh green onion
- A creamy milk is important here for both flavor and texture. Light milks like almond or rice do not taste good in this. If you avoid coconut, homemade cashew milk is the next best option. Store-bought tastes very different than homemade and will not taste good or get creamy in the soup. To make homemade, add 1/4 cup raw cashews to 3/4 cup water and blend until completely smooth in a Vitamix. Soak the cashews first if you don't have one.
Instruction
- Add the onion, bell pepper and garlic to a pot with ONLY 1/4 cup of the broth over medium heat. Once simmering, cook about 8 minutes until everything is tender and all the broth is about gone.
- Add the remaining ingredients and stir well. Turn to high heat and once it is at a rolling boil, put the lid on and turn down to simmer. Simmer for 10-20 minutes until it thickens some or to desired level. Taste and adjust salt/pepper if necessary, mine was perfect.
- Garnish with chopped green onion and extra black pepper if desired. I love fresh green onions on this soup, but it is optional. Enjoy and leave me feedback below and rate the recipe!
