Herbed Purple Potato Soup with Smoky Corn
Quick to make and full of garden goodness, this soup makes a great meal. Top it with vegan parm and a little chopped green onion or chives.
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 6 medium potatoesPurple is fun but be prepared for a greyish soup base.
- 1large sweet onion
- 2-3 cloves fresh garlic
- 1/2teaspoon finely chopped jalepenomore or less depending on spice level desired.
- 1stalk celerychopped
- 1.Tablespoon chiveschopped finely
- 1/2teaspoon fresh rosemarychopped finely
- 1/2teaspoon fresh savoury/thymechopped finely
- 1cup roasted cornor substitute a can of niblet corn and a little smoked paprika.
- 3cups vegetable broth
- salt and pepper to taste
Instructions
- To a large pot of water, add a teaspoon or so of salt.
- Chop your potatoes into chunks and put into boiling water. Let cook until fork-tender.Drain.
- In a food processor (a kitchen favourite!), process your onion, garlic, and jalapeno until finely chopped.
- Cook the onion mix in a frying pan with a little oil until the onions are translucent. Don’t let them brown.
- Now throw your herbs into the pan for a few minutes to create a lovely herbal blend!
- Chop your drained potatoes into chunks and put them in your food processor to chop up. The soup freezes better if the potato chunks are smaller. Add your potatoes back into the large pot and add your herb mix.
- Add three cups of veggie broth and the corn. Season to taste.
- Serve with chopped chive or green onion and a little Cashew Crumble for a cheezy touch. Enjoy!
Recipe Notes
