Creamy Potato Corn Soup

It's been a while since I posted. 2021 was a challenging year for me on multiple fronts, but I'm planning to post weekly again in 2022. I hope you'll check back each week for a new recipe.

I created this Creamy Potato Corn Soup one day when I was feeling nostalgic for potato soup. I started looking around in the pantry, fridge, and freezer and pulling ingredients together. I liked it well enough to tweak the recipe to get it to a point I really liked it. It's particularly good served with homemade bread, but is also good alone. Cornbread, Chickpea Whole Wheat Bread, Whole Wheat Stout Bread, and sourdough bread are all options.





Creamy Potato Corn Soup

1 small onion
1 bell pepper
2 cloves garlic
½ inch piece fresh ginger
1 tablespoon ground flaxseed
1 tablespoon no-salt seasoning blend
1 teaspoon ground cumin
4-8 small potatoes
1 cup corn
4 cups vegetable stock
½ cup nutritional yeast
1 teaspoon turmeric
½ cup cilantro
1 lime

Dice onion and bell pepper. Grate garlic and ginger.

Chop potato into small pieces.

Chop cilantro into small pieces.

Cover bottom of pan with water. Add flaxseeds. Heat water until it just begins to bubble. Add onion, green pepper, garlic, ginger, no-salt seasoning blend, and ground cumin. Stir together.

Add potatoes and corn. Stir together until coated with spices.

Add vegetable stock. Bring to a boil over high heat. Cover and reduce heat to medium. Cook until potatoes are tender, approximately 20 minutes.
 
While cooking soup, mix nutritional yeast and turmeric.  Juice lime. Set both aside.

Ladle about 1/3 of soup to a bowl. Blend with a hand blender. Return to pan.

Add in nutritional yeast turmeric mixture.

Cook until begins to thicken. Turn off heat.

Stir in cilantro and lime juice.

Serve.

NOTE: I use organic ingredients whenever possible.


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To learn more about me and my work, please visit, www.tlcooper.com.

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