Simple Summer Corn Soup

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red potatoes

  Flesh and skin, raw

  3 cup, diced or 450g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn

  Sweet, yellow, cooked, boiled, drained, with salt

  3 ear, yields or 231g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Onions

  Young green, tops only

  2 stalk or 24g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

Directions

1. In a large saucepan over medium heat, add olive oil, onion, and garlic. Sauté for 3-4 minutes until fragrant.
2. Add the potatoes, season with salt and pepper, cover, and steam for 4-5 minutes.
3. Add most of the corn, reserving some for garnish, and stir.
4. If blending, add half broth and half milk for a creamy texture. Otherwise, use all broth for a better texture if unblended.
5. Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low and cook until potatoes are soft, about 5 minutes.
6. If blending, transfer 3/4 of the soup to a blender and blend until smooth. Add nutritional yeast if using.
7. Return the soup to the saucepan, bring to a simmer, and adjust seasonings as needed. Cook for at least 10 minutes to thicken.
8. Serve topped with chopped green onion, remaining corn, and black pepper. Sprinkle with paprika for color.

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