Vegan Cream Corn Soup

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INGREDIENTS

• ½ white onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 4 cups diced Yukon gold potatoes

• 2 ears of corn, kernels sliced off

• 2 cups low-sodium vegetable broth

• 1 cup Unsweetened Mariani Walnutmilk

• ¼ teaspoon turmeric

• ¼ teaspoon paprika

• Salt and pepper, to taste

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INSTRUCTIONS

1. Add the onion and olive oil to a large pot over medium-low heat and cook for 5-7 minutes, until translucent. Add the garlic, turmeric, and paprika to the pot and sauté for an additional 2-3 minutes.

2. Add the vegetable broth, walnutmilk, and diced potatoes to the pot and bring to a simmer. Simmer for 10 minutes, until the potatoes are tender.

3. Add the corn to the pot and simmer for an additional 5 minutes. Then add a pinch of salt and pepper.

4. Transfer the mixture to a blender or food processor and blend until smooth. Taste and add more salt and pepper if desired.

5. Serve warm.

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Vegan Cream Corn Soup

Yield: 6

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• ½ white onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups diced Yukon gold potatoes
• 2 ears of corn, kernels sliced off
• 2 cups low-sodium vegetable broth
• 1 cup Unsweetened Mariani Walnutmilk
• ¼ teaspoon turmeric
• ¼ teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Add the onion and olive oil to a large pot over medium-low heat and cook for 5-7 minutes, until translucent. Add the garlic, turmeric, and paprika to the pot and sauté for an additional 2-3 minutes.
2. Add the vegetable broth, walnutmilk, and diced potatoes to the pot and bring to a simmer. Simmer for 10 minutes, until the potatoes are tender.
3. Add the corn to the pot and simmer for an additional 5 minutes. Then add a pinch of salt and pepper.
4. Transfer the mixture to a blender or food processor and blend until smooth. Taste and add more salt and pepper if desired.
5. Serve warm.