Somehow, after my trip to my mom’s this past weekend, I ended up with tones of corn. I boiled as much as I could fit in my big pot and I stored the rest of it in jars for later usage. Then I filled 5 zip log bags with cooked corn and stored it in the freezer. Yes, I am talking about lots of corn! So today I decided to make a corn soup. This was sweet, creamy and very filling! Pure yumminess!
creamy corn soup
Ingredients
3 cups boiled corn
1/2 cup roasted pepper sauce
1 small onion, diced
1 clove of garlic, minced
1 Tbsp olive oil
6 cups vegetable broth
1 cup soy cream
1 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
creamy corn soup
Heat the olive oil in a medium-sized pot over medium-high heat, and sauté the onions for 3-4 minutes. Add the garlic and red pepper flakes and sauté for one more minute. Add the corn, the salt and pepper and sauté for few more minutes. Add the vegetable broth, bring to boil and lower the heat. Simmer for about 30 minutes stirring occasionally to prevent the corn from sticking to the bottom of the pot. Add the roasted red pepper sauce and soy cream and cook for 5 more minutes stirring constantly. Top with croutons and serve hot. Enjoy!
Or Greek “meatball” soup gone vegan. Visit One Green Planet to view my recipe.
giouvarlakia
You can try this recipe using Todd’s More Than Gourmet Vegan Sauces.
The lucky winner of this amazing gift (Thank you Todd) is Michelle (comment number 11 as it was randomly picked through random.org). Congrats!!!
This soup took me under 15 minutes to make it. I woke up at 5 am and I was craving something hot and light to fill me up as last night’s dinner was a disaster. We went with Sean to a Mexican place (which actually owned by Mexicans so I expected more) but we ended up having the worst meal ever. We asked for nachos and they brought as a tiny small plate of doritos with a cheezy sauce from a tube on top. Disgusting. The guacamole was ok but it was served with just 6 chips placed on top of the guacamole. Yes, I counted… 6 chips. I was hoping that my veggie burrito was gonna be better but I was wrong. It was as small as it can get, and it was a plain black bean and rice burrito. Wish we had gone to taco bell instead. Anyway, we returned home very unhappy with our food. So I woke up at 5 am. I woke up hungry at 5 am. Good thing I had some cooked white beans in the fridge, but I was not in mood for plain beans that time of the day. So I decided to make a soup. It was very quick to make, delicious and we both enjoyed it for breakfast. And lunch.
bean, quinoa & tomato soup
Ingredients
6 cups vegetable broth
1 1/2 cups cooked white beans (or use a can of white/navy beans)
1/2 cup quinoa, well rinsed
2 Tbsp chopped fresh parsley
1 red pepper cut in small cubes
1 small carrot cut in small cubes
2 tomatoes pureed in the food processor
1 Tbsp tomato paste
salt and pepper to taste
olive oil to drizzle
bean, quinoa & tomato soup
Use a medium pot to warm the vegetable broth vver medium-high heat. Add all the ingredients and bring to a boil. Lower the heat to low-medium and simmer for 15 minutes. Add salt and pepper to taste and drizzle a bit of olive on top. Enjoy!
