I love soup; give me a big bowl of soup and a delicious slice of bread and I am happy. Everyone should have at least a few good recipes they can turn to in a pinch. Soup can be served at both a casual meal and an elegant dinner. It's so versatile; look around your refrigerator, freezer, and pantry right now and I bet you have the ingredients for making soup for dinner tonight.
Sometimes I double the recipe to ensure that leftovers can be enjoyed the next day, or be frozen for a later meal.
Today was a cool, spring day, perfect for soup. I bet today is a good day for you to make soup also!
Ingredients:
1 tablespoon organic extra virgin olive oil
32 ounces organic vegetable broth
3 cups fresh or frozen corn - I used Whole Foods non-GMO, organic frozen corn
1 cup organic almond milk
4 tablespoons non-dairy butter
1 small onion-diced
2 organic carrots-diced
1 tablespoon organic dill
2 teaspoons organic garlic powder
1/2 teaspoon sea salt
1/2 teaspoon organic pepper
In a large stockpot, over medium heat, add oil and saute onions and carrots until tender. Add broth and corn, simmer for 5 minutes, stirring occasionally. Using an immersion blender, blend the soup until half of the corn is creamed.
Mix in almond milk, non-dairy butter, dill, garlic powder, sea salt, and pepper. Simmer for another 10 minutes.
Laddle soup into bowl and sprinkle some chive salt on top. Enjoy!
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