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Cornier than Iowa in August Soup

Vegan Recipe

· Vegan Recipes
4 pics of Cornier than Iowa in August Soup

Makes approximately 8 servings

  • 2 Tablespoons of olive oil
  • 1 large white onion (chopped)
  • 3 large (or 5 small) stalks of green onions (sliced, save some for garnish)
  • 4 or 5 cloves of garlic (minced)
  • 10 small red potatoes (quartered, peeled if you feel like it) or 1 cubed baking potato
  • 8 ears of corn (kernels cut off cob, save some for garnish)
  • 6 cups of low sodium vegetable broth
  • 3 cups of unsweetened plain almond milk
  • OPTIONAL- Sprinkling of paprika


  • Add olive oil, white onion, green onions. and garlic to a large pot and sauté for 4 minutes
  • Add the potatoes and cover, stirring occasionally, for 5 minutes    
  • Add the corn (save some for garnish) and stir while cooking for around 2-3 minutes
  • Add broth and almond milk and bring to a low boil.  Reduce heat and cook for 5-7 minutes or until the potatoes are soft (but not mushy)
  • Take 1/2 to 3/4 of soup and blend in a blender or food processor until creamy.  Add blended soup back to pot and cook for 5-7 minutes or until it starts to simmer.  Season with salt and pepper to taste.
  • For serving: Ladle soup into bowls and top with a reserved corn, reserved green onions, and a sprinkle of paprika
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