Ingredients
- 3 tablespoons vegan butter divided
- 1 large yellow onion (finely diced)
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 inch large leek (the white part plus anof the green sliced into thin rounds)
- 1 pound medium yellow potatoes (peeled and diced, about 3)
- 1 quart vegetable stock
- 4 cups corn kernels
- 1 1/2 teaspoon salt
- 2 branches basil (plucked and stems reserved, about 8 leaves)
- 1 teaspoon freshly ground pepper
- 1 large yellow bell pepper diced
- 1 cup unsweetened soy milk
Instructions
- Melt 2 tablespoons vegan butter in a soup pot and add the onion, bay leaf, thyme, and leek. Cook over low heat until the onion is soft, 10-12 minutes, stirring occasionally.
- Add the potatoes, vegetable stock, and 1 1/2teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes.
- While the soup is simmering, sauté the pepper in the remaining tablespoon of vegan butter in a small skillet until tender, about 10 minutes.
- Use an immersion blender on about 1/4 the pot of soup, blending some of it but not the majority.
- Add the corn and milk. Simmer until the soup is heated through and the corn is tender, about 5 minutes. Add the peppers to the soup then serve with thinly sliced basil leaves and black pepper.
Notes
You can use olive oil instead of butter if desired
Nutrition
Serving: 1g | Calories: 263kcal | Carbohydrates: 38g | Protein: 6.2g | Fat: 7.3g | Saturated Fat: 1.5g | Sodium: 1360mg | Potassium: 752mg | Fiber: 6.5g | Sugar: 12g
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