Recipe: The Most Delicious Corn Soup

9 October

Soups have become a favorite thing to test around here. I was so daunted by soups for some reason years ago, but have found them to be so easy once you give them a go. This one is so delicious and super quick to whip up… absolutely perfect for fall. And, it lasts a few days in the fridge and just keeps getting more flavorful and delicious by the day…

5 corn husks (1 for garnish)
1/2 yellow onion
4 big garlic cloves
1 russet potato
6 tbsp olive oil (I wing this one)
sea salt
2 cups of chicken bone broth
1 cup almond milk (vegan option)
green onion (to garnish)

In a big pot, add olive oil and heat up the chopped onion and garlic on medium heat for 5-8 minutes until they are translucent. Add in the salt and pepper too, to start adding some more flavor. Add in the skinless cubed potatoes and stir so that they are coated in the olive oil. Cover for 5 minutes so that the potatoes can steam. Add in the corn and let it cook for about 2 minutes and then add the bone broth and almond milk. Stir, turn up the heat slightly and bring to a boil. Once it’s boiling, turn it down to simmer and cover for 20 minutes. Put all contents into a Vitamix/blending tool and viola! Garnish with corn, chopped green onions and a few dashes of paprika. I also like to drizzle a tiny olive oil for presentation purposes. xx

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