marsha-tbay
Well-known member
We enjoyed this soup, another keeper. I used almond milk, I've never heard of vanilla oat milk. I put some vanilla in the almond milk. We love this soup but I think it needs something, maybe cayenne? I thought curry but that would make a new recipe; perhaps if I'd used vanilla oat milk I would have another consideration. If you try it let me know what you think.
Kate’s Creamed Corn Soup:
1 onion, chopped
2 cups vegetable broth
2 carrots, chopped
1 small sweet potato, chopped
1.5 bags of frozen organic corn
1 cup vanilla oat milk
1/2 tsp turmeric
sea salt and pepper to taste
Saute onion on medium heat in a bit of vegetable broth until soft. Add the rest of the broth, carrots and sweet potato. Cook for about 10 minutes or
until vegetables are soft. Add frozen corn, oat milk and tumeric. Continue cooking for another 10 minutes. Remove from stove and puree in blender. Add salt
and pepper to taste.
Recipe provided by Kate Oakland, Food for Life Cooking Instructor
Kate’s Creamed Corn Soup:
1 onion, chopped
2 cups vegetable broth
2 carrots, chopped
1 small sweet potato, chopped
1.5 bags of frozen organic corn
1 cup vanilla oat milk
1/2 tsp turmeric
sea salt and pepper to taste
Saute onion on medium heat in a bit of vegetable broth until soft. Add the rest of the broth, carrots and sweet potato. Cook for about 10 minutes or
until vegetables are soft. Add frozen corn, oat milk and tumeric. Continue cooking for another 10 minutes. Remove from stove and puree in blender. Add salt
and pepper to taste.
Recipe provided by Kate Oakland, Food for Life Cooking Instructor