Time 40m Number Of Ingredients 12 Steps:
In a large soup pot over medium heat add the olive oil, onion, garlic, poblano, diced potatoes, corn and saute for 6-8 minutes or until potatoes start to soften. Slowly stir in the milk, vegetarian broth and sour cream, scraping up any bits from the bottom of the pan as you stir. Next stir in salt and pepper. Reduce the heat to low and simmer for 10 to 15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork. To give a creamy texture, blend half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings as necessary – adding in more salt and pepper if necessary. To serve, sprinkle with cilantro, a swirl of sour cream (if not vegan) and scallions. Serve with bread or your favorite crackers. Makes 4 servings.
Time 35m Yield 4-6 Number Of Ingredients 15 Steps:
Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt. Cook until soft, then add the garlic, celery, and potatoes. Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk. Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir. Taste and adjust seasonings and serve with chopped chives.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Time 40m Number Of Ingredients 13 Steps:
Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion - cook it low and slow - until tender and translucent, 10-12 minutes. Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes. Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes. Remove from heat. Remove the thyme stems. Stir in the corn. Transfer half of the mixture - about 3 1/2 cups - to the pitcher of a blender. Puree completely and then add back to the soup. Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired. Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it’s not necessary! Keeps well refrigerated for about 3 days.
