Recipe found on ambitiouskitchen.com
Serves 4
Ingredients
- 1 Tablespoon olive oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
- 4 cups diced Yukon gold potatoes
- 4-5 cups cups fresh sweet corn (can also use frozen)
- 1 (15 ounce) can light coconut milk (or regular milk if not vegan)
- 2 1/2 cups vegetarian broth
- Optional if not vegan: 1/4 cup sour cream to give it additional creaminess
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper
- To garnish, if desired: Greek yogurt or goat cheese, cilantro and scallions
Directions
- In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften.
- Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
- To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!), then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary — adding in more salt and pepper if necessary.
- To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers.
