Corn Soup

2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
3 ears corn (or 1.5 cans), kernels sliced off
2 cups low sodium veggie broth*
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2-3 green onions (garnish), chopped

Add olive oil, onion and garlic in a pot and saute for 3 minutes. 


Add potato, season with a little salt and pepper, and cover to steam for 5 minutes. 

Add most of the corn, add broth and bring to a low boil. 

Cook until the potatoes are soft and transfer soup back to the saucepan and bring back to a simmer. 

Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. 

Serve with chopped green onion and add a sprinkle of paprika for color.

, remaining fresh (or lightly sauteed) corn, and black pepper.