With the recent chill in the air, it was definitely time to put together a soup! Made with peppers, onions, corn and potatoes, this soup was a huge hit with my family.
2/3 cup chopped onion
1 1/3 cups mixed bell peppers (chopped)
2 lb bag frozen corn
2 Tbsp corn starch
2 cups of almond milk
6 cups of chicken stock (use vegetable stock to make the recipe vegan)
4 russet potatoes (chunked)
2 tsp paprika
1 Tbsp ground ginger
olive oil (as needed)
salt and pepper to taste
- Sauté onions, bell peppers and 2 cups of corn in olive oil until they start to cook down and season. Add corn starch and stir thoroughly.
- Add almond milk, chicken stock, potatoes, remainder of the corn, paprika and ground ginger. Season to taste (and check seasoning throughout cooking).
- Bring to a boil and then turn down the heat to simmer the soup. Cook until potatoes are tender.