10 Ingredient Red Potato and Corn Soup
10 Ingredient Roasted Red Potato and Corn Soup-recipe is so rich.When you roast the potatoes and add in thyme, delicious. Vegan and gluten free makes this soup a main dish for any family.-infusedveggies.com
Servings 6 people
Calories 119kcal
Ingredients
- 1 24 ounces Petite Red Potatoes, cleaned and quartered cleaned and quartered
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 cup onion chopped
- 4-6 cloves garlic minced
- 6 cups vegan broth
- 1-2 teaspoons thyme
- 3/4 cup plant-based milk
- 1 cup fresh or frozen sweet corn
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Quarter potatoes, place in a bowl drizzle olive oil over potatoes and stir. Place red potatoes on a baking sheet lined with foil or parchment paper. Roast for 20 minutes.
- In a dutch oven melt vegan butter, add in onions cook until translucent. Stir in garlic, broth, potatoes, and thyme. Bring to a boil. Reduce heat to a simmer for 30 minutes.
- Using an emersion blender, start blending the soup, slowly adding in dairy-free milk while blending. Blend ingredients until smooth leaving some of the potatoes in tacked. Remove emersion blender. Add in corn, salt, and pepper to taste and reheat.
- Ladle into bowls, sprinkle with fresh thyme and serve.
Notes
Use fresh thyme sprigs, toss them into the soup while it cooks. Before the emersion blender remove thyme sprigs.