Now that fall is finally here, it’s time to start eating warm soups again on chilly nights. It’s time to start cooking with the famous fall harvest vegetables too, like corn! I made this soup so it would be spicy and warming and using one of my favorite fall crops. A cup of this soup is not an appetizer but rather an entree. It will fill you up and give you enough energy to get through the season of preparing for Halloween, cooking for Thanksgiving and shopping for Christmas.
TIME: 30 minutes
oil for sauteeing
3 cups of water
2 cups of yellow onion diced (about 1 large onion)
2 large cloves of garlic minced
1 cup of celery chopped
3 cups of Yukon Gold potatoes cut into half inch cubes
1 chipotle from a can in adobo sauce
1 16 ounce pack of frozen corn or 2 cups of fresh corn
1 cup non dairy milk
1 teaspoon salt
1/2 teaspoon pepper
parsley for garnish
YIELDS: 8 cups
Heat oil at medium high heat and saute onions, garlic and celery for about five minutes or until the onions become slightly translucent and the celery has begun to soften.
Add the potatoes, corn, water, salt and pepper and cover. Reduce heat to medium low and simmer for about fifteen minutes or until the potatoes and soft.
Place about 3 cups of the soup in the blender or food processor along with the chipotle chili and non dairy milk and roughly blend.
Mix with the remaining soup and serve immediately. Garnish with parsley or cilantro for a more southwestern flavor.