Dinner for 3

Summer Corn Soup

Name: Summer Corn Soup
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 2 1/2 tbsp olive oil; 1/2 large white onion; 2 cloves garlic; 4 small red potatoes (optional); sea salt and ground black pepper; 3 ears corn; 2 cups low sodium veggie broth; 2 cups unsweetened plain almond milk; 1 1/2 tbsp nutritional yeast (optional); 2 1/2 stalks green onions (optional); black pepper; paprika (optional)

Fresh corn, potatoes, onion, and garlic simmer in broth and almond milk before blending into a smooth summer soup.

$1.21per serving $

30 minstart to table

3servings

American Vegetarian Vegan Dairy-free Budget Side dishes Lunches Dinners Cold-weather comfort Winter Summer

Ingredients

2 1/2 tbsp olive oil
1/2 large white onion
2 cloves garlic
4 small red potatoes (optional)
sea salt and ground black pepper
3 ears corn
2 cups low sodium veggie broth
2 cups unsweetened plain almond milk
1 1/2 tbsp nutritional yeast (optional)
2 1/2 stalks green onions (optional)
black pepper
paprika (optional)

Steps

Heat the olive oil in a medium pot over medium heat.
Cook the onion and garlic for 4 minutes, then add the potatoes, salt, and pepper.
Add the corn and vegetable broth, cover, and simmer for 15 minutes until the potatoes are tender.
Stir in the almond milk and nutritional yeast, then warm for 3 minutes without boiling.
Blend the soup until smooth, then top it with green onions and paprika.