Corn Soup Recipe

Ingredients:

• 1 medium onion, chopped1 large russet potato (or 2 red skinned potatoes), cut into 1/4” cubes
• 1 green pepper, diced
• 5 ears corn, husked
• 1 cup of cooked rice
• 5 cup of water
• 1 tsp of nutritional yeast flakes
• 2 cloves garlic, minced
• 1 ½ tsp of salt
• 2 tbsp of olive oil

Directions:

1. In a large bowl, hold 1 ear of corn upright and use a serrated knife to cut off the kernals, but only go halfway deep. Go around the ear once. Go around the ear a second time, this time getting the rest of the kernals. Third time around: use the back of the knife and go over the ear again, to extract out all of the creamy, milky pulp. The purpose of going around 3 times is to get as much cream from the kernels as possible (and without the use of a food processor) Repeat with remaining ears. Set aside.

2. Boil potatoes, onion, green pepper, and corn with water in a large pot.

3. Scoop out half portion of the soup and vegetables. Put it inside a blender.

4. Add in cooked rice, nutritional yeast, garlic, salt and olive oil in the blender, and blend until creamy.

5. Pour blended soup back into the large pot, mix and serve warm.