Vegan Summer Corn Soup

Living in such a large and skyscraper-orientated city, I have begun to slowly develop a distorted definition of what it means to be in nature. When I lived in California, being in genuine nature would consist of hiking up to field on a hill, surrounded by bugs and trees, where the closest thing to the rest of the modern world was the cell tower a few hills away. Now, my view of “being in nature” consists of running through the concrete-laden, streetlight-lit riverside park. Here, beautiful buildings tower over you, obstructing the sun from your eyes.
So, I spent the last two weeks in Baltimore at Johns Hopkins, taking a class on laboratory studies (fun fact: we chose a plant from a garden and extracted its DNA and did some more complicated stuff and then sent it in for sequencing— also relates to nature 🙂  ).
After the class ended, I was able to spend a couple of days at a childhood friend’s aunt and uncle’s house in Baltimore. My friend, who lives in California, was spending the summer working in Baltimore at Johns Hopkins hospital and lived with her aunt and uncle. Going to this house completely altered my distorted view of what it meant to live naturally. We spent a couple days canoeing around their mini-lake, going on jogs in their backyard, which also happened to be the woods, and cooking meals with veggies picked directly from their garden. We made a delicious casserole with potatoes and basil that we had picked 30 minutes before cooking. The dish was not only incredible but was the freshest-tasting dish that I had eaten since I moved to New York City.
When I got home I decided that I wanted to try to cook more plant-based and natural recipes. While I can’t build a garden on my roof, I can cook using ingredients that were grown in soil. I found this plant-based recipe soon after getting back and quickly got cooking.
Like the casserole, this dish tasted so fresh and didn’t taste anything close to artificial or creamy. When taking a bite of this dish, it was evident that no ingredient in this dish was created directly from a factory. So delicious and so fresh. ENJOY!
 DSC_0090
 DSC_0098.png

INGREDIENTS:

2-3 Tbsp olive oil

1/2 large white onion, chopped (about 1 cup)

2 cloves garlic, minced

4 small red potatoes quartered (peeling, optional)

Sea salt and ground black pepper

3 ears corn (or 1.5 cans), kernels sliced off

2 cups low sodium veggie broth

2 cups unsweetened plain almond milk

2-3 green onions, chopped

DIRECTIONS:

  1. In a large saucepan over medium heat, saute olive oil, onion, and garlic and for 3-4 minutes.
  2. Add potato to the pan, season with a little salt and pepper, and cover to steam for 4-5 minutes.
  3. After steaming, add most of the corn, reserving a few tablespoons for garnish, and stir.
  4. Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low.
  5. Cook until the potatoes are soft and slide off of a knife when pierced – about 5 minutes.
  6. Add 3/4 of the soup to a blender and blend until creamy and smooth.
  7. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
  8. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Love,

Ally

 

Recipe from the minimalist baker (my favorite!!)