Summer Corn Soup


Onions (7 medium)
1/3 cup flour
3 vegetable bullion cubes
1.75 KG thin skinned potatoes
2 chopped bell peppers (any color)
2-3 jalapeño peppers
2 cans of corn
2-3 oat creams 2DL
cayenne and smoked paprika

This recipe is our version of the Summer Corn soup at Panera.  It’s not exactly the same but it’s pretty similar and entirely vegan.  If you don’t like things very spicy, cut down on the jalapeños and cayenne.  If you can’t find thin skinned potatoes you can just peal some russets before you chop them!

Step 1: Cook the onions in a little bit of olive oil or vegan butter until they are a little brown and translucent

Step 2: Add the flour, stirring quickly

Step 3: Add a couple glasses of water and the 3 vegetable bullion cubes.  Stir.

Step 4: Add the potatoes.  Add a big scoop of smoked paprika and cayenne pepper.  Add enough water to cover them.  Boil for 15 mins.

Step 5: Add in the bell peppers, jalapeños, and corn.  Stir.

Step 6: Add the oat cream and any water needed to cover the remaining ingredients, stir, and cook for 10 more mins

Step 7: Enjoy 🙂

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