Kate's Creamed Corn (& Sweet Potato) Soup...another keeper

[Guest guest]

I made this yesterday, we enjoyed it. That said, I feel like it

might be better with some cayenne pepper. I used almond milk, I've

never heard of vanilla oat milk.

 

 

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