Ingredients
- 2 onions, diced
- plenty of garlic
- 2-3 carrots, sliced
- 1 large potato, cubed to edible chunks
- 1 stalk celery
- chopped leek, red pepper, or other veggies if you're feeling extravagant
- cumin
- crushed red pepper
- bazil
- black pepper
- 3 tablespoon flour
- 5 cup broth (powder, homemade, whatever you have)
- 1 lb. frozen corn kernels
- 1 can cream-style corn
- 1/2 cup vegan soymilk (optional)
Directions
Saute all the veggies until soft. You may need to add water
as they cook, to prevent sticking. Add some spices (you can
always adjust later) & the flour. Stir well. Add broth, frozen
and canned corn, and bring to a near-boil. Simmer until
corn is heated through, finish with a 1/2 c. soy milk if desired.
I like to make this soup well-spiced, so I use a heavy hand with the black & red pepper.
Serves: 6
Preparation time: 10 minutes prep, 20 cooking.