Corn and Yellow Bell Pepper Soup (vegan)

Corn and Yellow Bell Pepper Soup (vegan)

Corn and Yellow Bell Pepper Soup (vegan)

June 03, 2015 -

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Paired with a Pale Ale or Pilsner (for something less hoppy)

This vegan corn and yellow bell pepper soup recipe is a soup to crave in the spring and summer months. Sweet corn and subtle yellow bell pepper (with a hint of yellow squash) make up the base for this addicting and healthy soup. A simple Yukon Gold potato acts as the thickening agent, and an assortment of fun toppings like crunchy almonds, fragrant cilantro and a homemade cashew cream bring the whole dish together. Soups aren’t just for winter anymore! This corn and yellow bell pepper celebrates all things spring!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-yellow onion, chopped
  • salt and black pepper
  • 1 large Yukon Gold potato, peeled and chopped
  • 1 tablespoon fresh ginger paste
  • 2 cloves of garlic, finely minced
  • 1 bay leaf
  • pinch of cayenne pepper
  • 3 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 small yellow squash, peeled and chopped
  • 1 yellow bell pepper, seeds and stem removed, chopped
  • Assorted Toppings: cashew cream (recipe here ), toasted almond slices, fresh chopped cilantro, diced yellow bell pepper, olive oil.
Read the whole recipe on Cooking and Beer