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
- In a large saucepan over medium heat, saute olive oil, onion, and garlic and for 3-4 minutes.
- Add potato to the pan, season with a little salt and pepper, and cover to steam for 4-5 minutes.
- After steaming, add most of the corn, reserving a few tablespoons for garnish, and stir.
- Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low.
- Cook until the potatoes are soft and slide off of a knife when pierced – about 5 minutes.
- Add 3/4 of the soup to a blender and blend until creamy and smooth.
- 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.
- To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
Recipe from the minimalist baker (my favorite!!)