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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


  1. 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.
  2. Add almond milk, chicken stock, potatoes, remainder of the corn, paprika and ground ginger.  Season to taste (and check seasoning throughout cooking).
  3. Bring to a boil and then turn down the heat to simmer the soup.  Cook until potatoes are tender.
  4. Serve.