The combo of candy and spicy stands the take a look at of time, and this straightforward corn soup from the Quick Simple Low-cost Vegan cookbook melds the 2 flavors expertly. Serve with cornbread to double down on the corn goodness and dive in.
What you want:
1 tablespoon canola oil
1 pink bell pepper, chopped
1 yellow onion, chopped
4 cloves garlic, minced or pressed
2 jalapeños, 1 finely chopped and 1 sliced, for garnish
3 tablespoons flour
6 cups recent or frozen corn kernels
4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk
2 teaspoons taco seasoning
What you do:
- In a big pot over medium-high warmth, heat oil. As soon as scorching, add peppers, onions, garlic, and finely chopped jalapeños, and sauté till onions flip translucent and start to brown.
- Sprinkle flour over greens and stir as flour cooks for about 1 minute. Add corn and vegetable broth. Convey to a simmer and cook dinner for about 5 minutes, stirring usually, till soup is creamy and barely thickened. Stir in coconut milk and take away from warmth.
- Divide amongst serving bowls and garnish with remaining sliced jalapeño.
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