This makes for a colorful presentation when you carefully add both soups to the bowl at the same time.

2 ears of corn or 2 cups fresh or frozen corn kernelsRoasted Red Pepper and Corn Soup

1/2 onion, chopped

1 Tbsp olive oil

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp chili powder

1 1/2 cups vegetable broth

1/2 cup almond milk

1 roasted red pepper, chopped

Heat olive oil over medium heat and add onion. Saute several minutes and add garlic, cook 1-2 more minutes. Add cumin, chili powder, broth, almond milk and corn kernels. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Pour 1/2 the soup into a separate pot, add red pepper and blend. Also blend the corn soup in the original pot. Carefully and slowly pour both soups (from opposite sides) into a bowl at the same time to keep them separate.

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