Here’s a creamy, soul-satisfying end-of-summer vegan soup. Creamy from the coconut milk, thickened with potatoes, sweet from the summer corn, and simply spiced, this makes an easy, yet impressive side dish.
- 2 ribs celery, chopped, about 2 oz
- 4 ears fresh sweet corn (or frozen), about 16 oz
- 1 red pepper, diced, 4-6 oz
- 1 yellow onion, chopped, 4-6 oz
- 1 lb yukon gold potatoes, diced
- 1 can light coconut milk, or regular fat for a richer soup
Condiments & Spices
- 3 cloves garlic, minced
- 1/2 tsp celery salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 Tbsp sherry vinegar, or white wine vinegar
- 2 cups vegetable broth
- sea salt and freshly ground black pepper
- chopped chives, for garnish
- Sauté the onion in a large dutch oven or heavy bottomed pot in a little bit of oil over medium heat. (You can dry sauté covered with a lid to prevent sticking for an oil-free soup)
- Cook until soft, then add garlic, celery, potatoes, and red pepper, reserving some diced red pepper for garnish.
- Stir in the spices. Don’t worry about things sticking to the bottom. Cook until the potatoes are slightly softened, about 5 minutes.
- Slice kernels off the corn and add, raw, to the pot along with the vinegar, vegetable broth and coconut milk.
- Cover and gently simmer until potatoes are tender, about 15 more minutes. Transfer half of the soup to a blender or blend partially with an immersion blender. Blend until creamy then return it back to the pot and stir.
- Garnish with the reserved red pepper, some cooked or frozen corn kernels (optional), and chopped chives.