Summer Sweet Corn Soup
Gluten free and Vegan
Serves: 4-5 people
4 ears of corn
1 large white onion
5-6 small red potatoes (peeling optional)
2 cloves of minced garlic
2 cups of unsweetened almond milk
2 cups of vegetable broth (low sodium)
salt and pepper to taste
Tabasco hot sauce (optional)
2-3 green onion garnish
Place the corn, potatoes, and onion on a hot grill. Rotate the vegetables every few minutes and cook until tender.
Once cooked, place the vegetables in the blender with the almond milk and minced garlic. Blend until smooth. (This may have to be done in two batches depending on the size of your blender).
Add the blended mixture into a large heavy bottom saucepan with the vegetable broth. Mix until fully combined. Add the salt and pepper until you feel the taste is well balanced. Add Tabasco for a little heat and green onions as a garnish!