Ingredients

The following ingredients have 6 Servings
  • 2 ¼ cups frozen corn (divided use)
  • 1 tablespoon olive oil (or light tasting oil of your choice)
  • 1 red bell pepper (seeded and diced)
  • 1 small red onion (diced)
  • 3 carrots (sliced)
  • ½ teaspoon garlic powder
  • 3 cups vegetable broth
  • 1 teaspoon Sriracha
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup milk (whole milk, soy milk, or almond milk)
  • ½ teaspoon salt
  • 12 ounces gnocchi
  • freshly ground black pepper
  • Additional Fresh thyme for garnish

Instruction

  • Heat a large skillet over medium-high heat, and add all of the corn. Let corn cook until starting to toast and turn golden brown, about 5-10 minutes. Put toasted corn in a medium bowl, and set aside.
  • Heat the oil in a large pot over medium heat. Add the red pepper, onion, and carrots, and cook until slightly softened, 5 to 7 minutes.
  • Reserving ¼ cup of the toasted corn, add the remaining 2 cups corn and garlic powder to the veggies, and cook an additional minute.
  • Add the broth, Sriracha, thyme sprigs, and bay leaf. Bring to a boil, then lower the heat and simmer for 35 minutes.
  • Remove and discard the thyme stems and bay leaf. Remove 1 cup of the vegetables, and set aside. Working in batches, transfer soup, half at a time, to a blender, and blend until smooth. Or, use a handheld immersion blender to blend slightly.
  • Stir in the milk, salt, reserved veggies, and gnocchi. Cook for an additional 3 to 5 minutes, until soup is heated through and gnocchi is cooked.
  • Taste for seasonings, and add pepper to taste. Ladle the soup into bowls and garnish with reserved corn and additional thyme leaves.