Prep Time: 20 mins Total Time: 30 mins Serves: 3 servings
Ingredients:
2-3 Tbsp olive oil
1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
2 cloves garlic (minced)
4 small red potatoes (bite size pieces // peeling, optional)
Sea salt and ground black pepper
3 ears corn (kernels sliced off and save the cobs to add to broth or freeze to use later)
4 cups low sodium veggie broth or chicken broth (DIY or store-bought)
2 cups coconut milk
2-3 stalks green onions (for garnish // chopped)
1/2 tsp chili pepper flakes (add more for spicier version)
1-2 Tbsp nutritional yeast for a cheesy flavor (optional)
Juice of 1/2 lime
salt and pepper to taste
Preparation:
To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
Add potatoes and corn.
NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
Add broth, corn cobs and coconut 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 5-7 minutes.
If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 5 minutes to let thicken. The longer it simmers, the more flavorful it will be.
Add lime juice once removed from stove top.
To serve, top with chopped green onion, chopped parsley or cilantro and black pepper. Add a sprinkle of paprika for color.