Tonight's dinner was a vegan success, so here's the recipe... (served up with a sulfite-free organic red wine and a nice mesclun salad)
Ingredients:
1 tbsp olive oil
1 med. onion, diced
3 cloves garlic, minced
2 bags frozen corn
5 yukon gold potatoes
2 cartons organic vegetarian stock
thyme
salt
pepper
Procedure:
1) Bring olive oil to medium heat in a stock pot
2) Add garlic and onion to pan, cooking 5 min or until onions are translucent
3) Add potatoes, 1 bag of the corn, thyme, salt, pepper, and stock to cover vegetables, bring to a boil
4) Reduce heat and simmer approximately 20 minutes, or until potatoes are soft enough to mash
5) In batches, transfer soup to blender and puree. You can puree the entire soup, or just a portion. I usually leave some un-pureed for a few chunks of potatoes
6) Add the second bag of corn and continue heating on medium until frozen corn is cooked through
You forgot to add the meat?!?! :)
ReplyDeleteAs humorous as your comment was intended, for those vegetarians cooking for carnivores, you could easily cube some ham and add it into their portion of soup. Same for shredded chicken, pre-cooked of course. Makes it a carnivore meal in no time!
ReplyDelete