Summer Corn Soup



Serves: 3-4 


2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
3 ears corn (or 1.5 cans), kernels sliced off
2 cups veggie broth
2 cups unsweetened plain almond milk (or regular milk if not vegan)
2-3 green onions (garnish), chopped



To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

NOTE: If you plan to blend the soup, we 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 and almond 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 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth.

Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh corn, and black pepper. Add a sprinkle of paprika for color.


Enjoy your meal!



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