Soup from the Cobb

Season changes always bring an air of fresh starts – but also familiarity – with them. They usher in weather transitions that are often welcome, along with the anticipation of specific holidays, celebrations, and everyday moments and the family, friends, traditions, and foods that come along with them.

For this in-between time – as we hang in the balance as summer fades and fall comes into focus – finding the “just right” recipes can be tricky. The summer produce that became your go-to list of ingredients isn’t as readily available, and you’re probably craving something a bit warmer and heartier than you have in recent months.

Enter this Simple Corn Soup, courtesy of Minimalist Baker. It perfectly straddles that barely-summer-almost-fall line, capturing the best elements of each season. As with all of Minimalist Baker’s recipes, this soup is plant-based, uses just a handful of ingredients, and is 100% delicious. (This recipe in particular is both vegan and gluten free, too.)

Talk about a crowd pleaser – I predict you’ll come back to this recipe time and again:

Simple Corn Soup

Serves 3-4

·   2-3 Tablespoons 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
·   2-3 green onions (garnish), chopped
·   Optional:
·   1-2 Tablespoons nutritional yeast for a cheesy flavor

·   To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.
·   Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
·   Add most of the corn, reserving a little for garnish, and stir.
·   NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
·   Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5 minutes.
·   If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
·   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. The longer it simmers, the more flavorful it will be.
·   To serve, top with chopped green onion, remaining fresh (or lightly sautéed) corn, and black pepper. Add a sprinkle of paprika for color.

Photo: Minimalist Baker