Simple Summer Corn Soup

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red potatoes

  Flesh and skin, raw

  4 cup, diced or 600g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

Directions

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant.
2. Add the diced potatoes, season with salt and pepper, cover, and steam for 4-5 minutes.
3. Stir in most of the corn, reserving some for garnish.
4. Pour in the chicken broth and milk, cover, and bring to a low boil. Reduce heat to low and cook until the potatoes are soft, about 5 minutes.
5. If desired, transfer 3/4 of the soup to a blender and blend until smooth. Stir in nutritional yeast if using.
6. Return the blended soup to the saucepan, bring to a simmer, and adjust seasonings as needed. Cook for at least 10 minutes to thicken.
7. Serve the soup topped with chopped green onions, remaining corn, and a sprinkle of black pepper. Add paprika for color if desired.