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Annonse 🌱 It might not seem appropriate in late July to opt for a hearty, warming corn & potato soup, but looking out my window it seems that whomever is controlling the weather has failed to check the calendar & has mixed up Summer with Autumn. That said, we love soup no matter the season & what better way to conjure up some childhood memories than by veganizing an old family recipe? Luckily @go_vegan_nordic has recently introduced Go’Vegan bacon which allowed me to add some extra deliciousness to the soup, making it taste just like I remember.
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✖️ Chunky Potato & Corn Soup ~
1 onion, diced
3 large celery ribs {white part removed}
3 large garlic cloves, minced
5 large potatoes, large dice
2 tsp cumin
1 1/2 tsp paprika
1 1/2 tsp chili powder
2 litres vegan vegetable stock
700g corn {tin or frozen}
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-Add the onion, celery & garlic to a large heavy based saucepan. Sauté until the onion is translucent, about 5 mins, continuously add a little stock water to prevent from sticking. Add the potatoes, spices & remaining stock. Bring to a boil, reduce heat & simmer with the lid on for 30 minutes. Remove lid, add the corn {keep a little for garnish} & cook for a further 10 minutes. Serve with your favourite toppings.
{serves 6 or it fed our family, 2 adults 2 small kids for 2 nights}
– Our Toppings ~ Go’Vegan bacon, spring onion, oil-free croutons.
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