Easy and delicious. Perfect for using that surplus of fresh summer corn.

Makes 6 servings

Ingredients

• 1 medium yellow onion, diced
• 1 medium red bell pepper, finely chopped
• 1 jalapeno pepper (seeded and diced), optional
• 3 cloves of garlic, pressed or finely minced
• 2 teaspoons dried thyme
• 1 bay leaf
• 4 cups vegetable broth (we like Kitchen Basics no salt variety)
• 1 cup unsweetened plant-based milk (soy or cashew work best)
• 1/2 teaspoon smoked paprika
• 4 cups corn, fresh or frozen
• 2-3 medium potatoes, scrubbed and cut into small cubes
• ¼ cup cashew cream (optional)
• 1 tablespoon chopped parsley
• ½ teaspoon salt or to taste
• freshly ground pepper
• 1-2 tablespoons lemon or lime juice

Instructions

1. In a large soup pot, over medium heat, sauté the onion in about 2 tablespoons of water for 3-4 minutes, stirring frequently. Add the jalapeno, garlic, thyme, bay leaf, and red bell pepper, cooking for 1 more minute.
2. Add the corn, potatoes, lemon juice, vegetable broth, and smoked paprika. Stir. Bring to a boil, then simmer for about 10 minutes until the potatoes are fork tender.
3. Stir in the cashew cream (if using), chopped parsley and 1 tablespoon lemon juice.
4. If desiring a creamier soup, use an immersion blender to partially blend or add ¼ of soup to a blender and blend, and transfer back to the pot.
5. Adjust seasonings, adding more lemon juice, smoked paprika, salt and pepper if desired.
6. Serving suggestion: Serve topped with chopped cilantro, chives, or pepitas.