A few days back, I whipped up a super simple Creamy Corn Soup that utilized just a handful of ingredients & happens to be both vegan + gluten-free. It took me a total of 15 minutes to create, and I got so many requests for the exact recipe that I thought I’d post it here. Here she be: 1.) In a Vitamix or high-power blender, combine one 15 OZ can of organic sweet corn (water included) + one 15 OZ can of coconut milk (I used full-fat, but I’m sure light would work fine) // 2.) In a medium saucepan, sauté 1/2 medium onion (roughly chopped) + 2 large cloves garlic (minced) in about one tablespoon of melted coconut oil for a few minutes. Add in 2 tsp. turmeric, 2 tsp. smoked paprika, a little salt + pepper, plus about 1 tablespoon nutritional yeast. Deglaze the pan with a little wine if you have on-hand and cook for another minute so the alcohol absorbs fully. Let cool down a sec then add onion mixture to blender. // 3.) Blend all ingredient on high until super fluffy. // 4.) Taste & texture test: add additional salt (or even a bit of veg bouillon paste works well for depth) to taste, and some water if needed to thin it out. If it needs to be thickened, add more nutritional yeast. // 5.) Transfer back into your saucepan and bring to low simmer. // 6.) Pour into bowls and garnish with good olive oil, aged balsamic, cracked black pepper + fresh parsley, if desired.
Stay tuned to my Stories for more stuff like this. I tend to meal prep twice a week and post little plant-based tricks and tips while I do! Lemme know if you guys like this sort of thing and I’ll do more when I can ❤️