I brought this dish to a Superbowl party last night and it almost dissappeared. I’ve also served it a dinner parties making it a day ahead. You can vary the vegetables in the second part to what you have on hand. Sometimes I just use corn and onions garnishing the soup with some red pepper. Double the recipe and freeze some.
*Puree in blender or food processor or use an immersion blender.
1 small sweet potato, baked, mashed
2 cups veggie broth (I use Steinbecher powdered broth)
1.5 cups soy milk ( make sure it isn’t vanilla flavored)
2 cups organic corn, fresh or frozen from the depth of your freezer
2 Tbsp maple syrup or agave (ok to skip)
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Saute a mixture of diced and chopped vegetables over medium heat, until soft and then add to the soup mixture above.
1/4 cup olive oil (or less)
1 small white onion, diced ( Leeks are a nice addition if you have them)
1/4 cup celery, diced
1 cup red bell pepper, diced
1 stalk green scallion, chopped thin
1/2 cup corn
Season with about a 1/2 tsp of cayenne powder or more if you like it hot
2 tsp salt
2 tsp fresh ground black pepper