This Lush Vegan and Gluten-Free Soup is layered with creamy goodness mixed with the fresh, sweet taste of summer. Creamy without cream, this soup is perfect at the height of corn season, but can be enjoyed year-round.

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Ingredients:

1 Tbsp. Extra Virgin Olive oil

1 small sweet onion, diced

2 gloves of garlic, minced

1 1/2 cups (or two medium) Yukon gold potatoes diced into cubes

1/2 tsp of salt

1/2 tsp pepper

1/2 tsp smoked paprika

2 Tbsp. corn starch

1/4 cups chopped sundried tomatoes (packed in oil, drained)

2 cups of corn kernels 
(straight from the cobb or fire roasted frozen) plus 1/2 cup for topping

4 cups of vegetable stock

1/4 cup of fresh chives, plus more for topping

 

Directions:

Using a stock pot set to medium heat, sauté onion and garlic in olive oil until tender, add salt, pepper and smoked paprika and stir, cook for 2 minutes. Add diced potatoes and corn starch and cook for another 2 minutes, stir well. Then add corn, sundried tomatoes and vegetable stock, stir and let sit on medium heat for 15-20 minutes, until potatoes are fork tender. Then use emulsion blender to blend soup until desired consistency (I like mine smooth with some chunks of potatoes and corn). 

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Cook for additional 5-10 minutes until thickened, then top with chives and reserved corn kernels. Serve warm with sliced bread and red pepper romesco sauce. 

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