Finally the cold weather is upon us (in the northern hemisphere anyway) and we can all start making soup again *huzzah*
One of the easiest and most versatile meals to make in the winter is soup, and there are so many vegan soup options you’ll never be bored. Do away with your tinned stuff, there’s absolutely no need. Guarantee most vegan soups end up being a LOT cheaper than store bought tinned ones, plus you know what you’re getting will be fresher and tastier, as you can add or subtract any ingredients you want.
I LOVE corn. Love the stuff. Could eat it every day. Corn and potatoes. I think I DO actually eat potatoes every day, in some way, shape or form. Definitely not a bad thing (as Dr McDougall will tell you). This soup is rich, creamy and chunky. You can blitz all the soup if you like (might need to add some more water to thin it out), or leave some chunks to make it feel more filling. I prefer the chunks, so only blitz around half of it.
This recipe serves 4 as a starter, or probably two as a main meal, accompanied with some fresh bread. Super easy to make and great to freeze/refrigerate for leftovers.
1 Tbsp olive oil
1 small white onion, diced
½ red pepper, diced
1 large potato, peeled and diced
3 Tbsp flour
1 cup plant milk (unsweetened)
2.5 cups of vegetable broth
1 tsp smoked paprika
1 tsp dried parsley (or fresh if you have it)
2 cups frozen corn
Sea salt and cracked black pepper to taste
In a large saucepan, heat the olive oil. Add the diced onion and red pepper and heat on medium-low heat until the veggies are soft (around 10 minutes). Stir occasionally – make sure the veggies don’t stick to the bottom or start to burn.
Stir in the diced potato. Add the flour and stir to coat the veggies evenly.
Add the vegetable broth and plant milk and stir to combine.
Add the salt, pepper, smoked paprika and parsley and stir to combine.
Bring to the boil then reduce heat to a simmer and cover saucepan with a lid.
Simmer until the potatoes are tender, around 20 minutes, depending on the size of your potato chunks (longer for bigger chunks).
Add the frozen corn to the pot and stir to combine. Simmer for another 10 minutes until the corn is cooked through.
Once cooked, transfer a third of the mix to a blender and blend until smooth. Add the blended soup back to the saucepan and stir.
Serve immediately with buttered crusty bread and top with chives/parsley/more corn.
Time to cook: 10 minutes prep, 10 minutes for the onions, 20 minutes cooking, further 10 minutes with the corn – 50 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2 – a very simple soup
#nowplaying Spring King – Detroit