Creamy Corn and Vegetable Soup

Ingredients

• 1 tbsp Avocado Oil (about 15 ml)
• 1 cup Onion (chopped, about 150 g)
• 1 cup Red Bell Pepper (chopped, about 150 g)
• 2 ribs Celery (diced)
• 4-5 small Yellow Potatoes (washed and cubed, about 460 g)
• 3 ears Corn (kernels removed, reserve 3-4 corn cobs for flavoring)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh Dill (chopped, about 15 g)
• 1 tbsp Fresh Thyme (chopped, about 15 g)
• 2 tbsp Fresh Chives (chopped, about 30 g, reserve some for garnish)
• 4 cups Vegetable Broth (about 946 ml)
• 2-3 Bay Leaves
• 2 cups Plant Milk (about 473 ml)
• 2 cups Kale (chopped, about 60 g)
• Salt & Pepper (to taste)

Instructions

1. 1

   Remove kernels from the corn ears and reserve 3–4 corn cobs for flavoring. In a large pot, heat the avocado oil on medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes.

2. 2

   Add the red bell pepper, celery, potatoes, and corn kernels. Season with salt and pepper. Continue cooking for another 5–8 minutes.

3. 3

   Add the minced garlic and fresh herbs (dill, thyme, and most of the chives, reserving some for garnish). Mix well and cook for another 5 minutes before adding the vegetable broth, reserved corn cobs, and bay leaves.

4. 4

   Reduce the heat, cover, and simmer for 25–30 minutes or until the potatoes are fork tender.

5. 5

   Remove the bay leaves and corn cobs. Using an immersion or regular blender, blend about 1/2 of the soup until creamy. Return to the pot and add the plant milk and chopped kale.

6. 6

   Allow the soup to simmer covered for another 15–20 minutes before serving. Garnish with reserved fresh chives.

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