PSA: You are allowed to use your stove/oven in the summer.
Especially when the recipe involves corn! I know soup really isn’t a summer thing but corn totally is so this corn soup recipe timing is perfectly okay in my book. Oh and I’ve made this soup approximately four million times* and I can tell you first hand that it’s amazing in fall, winter, and spring too!
Clearly the base of this soup recipe is… CORN but we also use some other awesome vegan ingredients like sautéed onions and garlic, red potatoes, almond milk, and nutritional yeast to create this super creamy, savory, and rich corn soup. In the summer and fall, I’d recommend using grilled corn on the cob but in the spring and winter you can totally use frozen or canned corn.
Not only is this corn soup completely vegan, it also only requires ten ingredients… four of which are olive oil, sea salt, pepper, and cayenne so they really don’t count because everyone and their mom has those on hand… So all together we have a super easy, vegan, creamy, savory, and rich corn soup that’s perfect for dinner, lunch, and everything in between for every season of the year. Perfection. Ready for the recipe?!
*blatant exaggeration
Ingredients
- 2 tablespoons olive oil
- 1/2 large white onion, diced
- 4 garlic cloves, minced
- 1 lb baby red potatoes, quartered
- 1/2 teaspoon cayenne pepper + extra for garnish
- healthy pinch of sea salt and black pepper
- 5-6 ears of corn, grilled/roasted and kernels sliced off (or 4 cups of cooked frozen/canned corn)
- 4 cups almond milk
- 3 tablespoons nutritional yeast
Instructions
- Heat olive oil in a dutch oven/large saucepan over medium heat. Add diced onion and minced garlic then sauté for 3-4 minutes or until onions are translucent. Add red potatoes, cayenne pepper, and a healthy pinch of sea salt and pepper then stir to coat. Cover the saucepan and cook the veggies for 4-5 minutes. Next, add in all but 1/3 cup corn (reserved for garnish) and the almond milk, cover again, and bring to a low boil. Reduce heat to low then cook until the potatoes are soft and pierce-able with a knife (about 7 minutes).
- Add 3/4 of the soup and nutritional yeast to a blender and blend until creamy and smooth. Transfer soup back to the saucepan and bring to a simmer. Let soup simmer for 10-15 minutes to let thicken. Taste and add more sea salt, pepper, and cayenne if needed.
- Ladle soup into bowls top with extra corn and a dash of cayenne. Enjoy!
Are you going to make this soup?! You really should. But if you’re looking for a cold corn recipe option, you should totes check out my summer corn and roasted chick pea salad from the other week 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your corn soup in action. Peace, friends!
– a
p.s. Today I’m saying hello from Galway! Make sure to check out my Instagram for Ireland adventures because knowing me my Insta-story will be like 500 snaps long already…