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