Recipe – Corn and Potato Soup

A delicious soup that can be served as a main dish or a side dish alongside a fresh salad, bread, or crackers. For cold weather or summer outing. A base soup that can be modified for anyone’s liking.

Corn & Potato Soup

  • 1 1/2 cups fresh or frozen corn
  • 2 red potatoes, diced
  • 2 golden potatoes, diced
  • 1/2 cup frozen peas
  • 1/4 cup frozen or fresh carrots, chopped
  • 1/4 cup celery, sliced
  • 1/2 red onion, chopped (optional)
  • 1/2 white onion, chopped
  • 1 tsp garlic, minced
  • 1 red bell pepper, chopped (optional)
  • 3/4 cup unsweetened cocounut milk
  • 3/4 cup unsweetened soy milk (optional)
  • 1 to 1 1/2 cup water
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp thyme, dry
  • salt
  1. In a large soup pot over medium-high heat, saute onions, bell pepper, and celery, cooking and stirring until the onions starts to be translucent and browning.

  2. Add carrots, peas, garlic, paprika, thyme, cumin, salt, cook for 1 minute.

  3. Add corn, potatoes, coconut and soy milk, and water. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low, cover with lid and allow to cook, stirring occasionally until potatoes are tender.

  4. Remove from heat. Puree 3/4 of the soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot, mixwith the rest of the soup and heat through.

 

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