Easy Smoky Black Pepper Corn Soup

• Produce

  • 4 cups Corn, frozen super sweet
  • 3 large cloves Garlic
  • 1 Red bell pepper chopped (150 g
  • 1/2 cup White or yellow onion

• Canned Goods

  • 1/4 cup Broth
  • 1 cup Coconut milk, canned lite
  • 2 cups Veggie broth, low sodium

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1/4 tsp Chili powder
  • 3/4 tsp Paprika, smoked
  • 1 tsp Sea salt, fine

Found on thevegan8.com

Description

Ingredients

• 1/2 cup (75 g) finely chopped white or yellow onion
• 1 red bell pepper chopped (150 g)
• 3 large cloves of garlic, minced
• 1/4 cup broth (you will be adding 2 more cups later on, as noted)
• 4 cups frozen super sweet corn (I use frozen because its faster)
• 2 cups low-sodium veggie broth (do not use one with a tomato base)
• 1 cup canned lite coconut milk (shaken first) or cashew milk
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 3/4 teaspoon ground black pepper
• 1 teaspoon fine sea salt
• Optional: fresh green onion

Directions

• Add the onion, bell pepper and garlic to a pot with the 1/4 cup broth over medium heat. Let it cook about 8 minutes until everything is tender and all the broth is about gone.
• Add the remaining ingredients and stir well. Turn to high heat and once it is at a rolling boil, put the lid on and turn down to simmer. Simmer for 10-20 minutes until it thickens some or to desired level. Taste and adjust salt/pepper if necessary, mine was perfect.
• Garnish with chopped green onion and extra black pepper if desired. I love fresh green onions on this soup, but it is optional. Enjoy and leave me feedback below and rate the recipe!