Dilly Potato Corn Soup

Growing up, we used to eat potato soup quite regularly. It was okay, but not really one of my favorite meals. When I grew up I found a recipe I rather liked, but stopped making it years ago. Recently, I was surprised when I felt a craving for potato soup. I started thinking about ways to make a vegan potato soup that I'd like. I thought about the potato soup I ate during my childhood and the one I used to make before I started eating a plant-based diet. Then I did a little research and ended up developing two recipes for potato corn soup that I like quite well. Dilly Potato Corn Soup is one of those.

Dilly 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
2 tablespoons dill weed
1 lime

Dice onion and bell pepper. Grate garlic and ginger.

Chop potato into small pieces.

Cover bottom of large pan or Dutch oven with water. Add flaxseeds. Heat water until it just begins to bubble. Add in garlic, ginger, no-salt seasoning blend, half of the dill, and ground cumin. Stir together.

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

Add in vegetable stock. Bring to a boil over high heat. Cover and reduce heat to medium. Cook until potatoes are tender, approximately 20 minutes. 


Mix together nutritional yeast, dill weed, and turmeric. Set aside.

Juice lime. Set aside.

Remove about 1/3 of soup to a bowl and blend together with an immersion blender. Return to pan.

Add in nutritional yeast turmeric mixture.

Cook until begins to thicken. Turn off heat.

Stir in lime juice.

Serve.

Note: I use organic ingredients whenever possible.

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