Simple Summer Corn Soup

Updated at: Fri, 17 May 2024 21:37:05 GMT

Step 1

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.

Step 2

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Step 3

Add most of the corn, reserving a little for garnish, and stir.

Step 4

NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml // adjust amount if altering the default number of servings) for best texture/flavor.

Step 5

Add broth and almond milk (if using), 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 5-10 minutes.

Step 6

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.

Step 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.

Step 8

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Step 9

1 russet potato can be subbed for the 4 small red potatoes. * 1.5 cans corn can be subbed for the 3 ears fresh corn. *Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.

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