I mentioned recently that I was feeling as if I’d lost my zest! Working two jobs is often overwhelming & lately has left me completely overloaded. I had the remnants of my last CSA box dwindling away in my fridge – some random odds & ends: baby potatoes, fresh garlic stalk, purple scallions, a few carrots, summer squash, & very little inspiration. I hate to see good produce go to waste…
Then, I had lunch at CUCINA Urbana & thank goodness…Suddenly, flood of culinary inspiration came over me & finally, an unexpected day off amidst the craziness to spend enjoying a relaxing time in the kitchen!
I wanted to make vegan versions of the soup & sandwich I enjoyed yesterday, as I had many of the components needed to recreate the meal! The “spring corn zuppa” was so lovely & I’d forgotten how much I love corn chowder. Even though the weather is heating up, I still sometimes crave a soup that captures the flavor & freshness of the season! I found a basic recipe on Vegan Planet & made a few adjustments with what I had on hand.
This version is a little richer than yesterday’s, probably because of the addition of potato! I blended 1/2 of the soup in the Vitamix & the texture turned out perfectly! This soup is mild, yet sweet, flavorful & satisfying.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 fresh garlic stalk, minced (my addition)
- 1 organic celery rib, chopped
- 3 Yukon gold potatoes, peeled & diced (I used about 10 baby potatoes from the CSA)
- 3 carrots, chopped (my addition - these were very small)
- 4 cups organic vegetable broth
- Salt & freshly ground black pepper
- 3 cups fresh, frozen, or canned corn kernels (I used frozen organic)
- 1 cup plain unsweetened coconut milk
- 1 tablespoon minced green onions or chives
- In large soup pot, heat the oil over medium heat. Add the garlic, onion, carrots & celery. Cover & cook until the vegetables are softened, about 10 minutes. Add the potatoes, broth, and salt & pepper, to taste. Bring to a boil, then reduce heat to low & simmer, uncovered, until the potatoes begin to soften, about 20 minutes.
- Add the corn & simmer 15 minutes longer. Puree about half the soup in the pot with an immersion blender, or in a blender or food processor, & return to the pot. Stir in the soy milk & taste and adjust seasonings, if necessary.
- Ladle the soup into bowls, garnish, & serve.