The combo of sweet and spicy stands the test of time, and this simple corn soup from the Fast Easy Cheap Vegan cookbook melds the two flavors expertly. Serve with cornbread to double down on the corn goodness and dive in.
What you need:
1 tablespoon canola oil
1 red bell pepper, chopped
1 yellow onion, chopped
4 cloves garlic, minced or pressed
2 jalapeños, 1 finely chopped and 1 sliced, for garnish
3 tablespoons flour
6 cups fresh or frozen corn kernels
4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk
2 teaspoons taco seasoning
What you do:
- In a large pot over medium-high heat, warm oil. Once hot, add peppers, onions, garlic, and finely chopped jalapeños, and sauté until onions turn translucent and begin to brown.
- Sprinkle flour over vegetables and stir as flour cooks for about 1 minute. Add corn and vegetable broth. Bring to a simmer and cook for about 5 minutes, stirring often, until soup is creamy and slightly thickened. Stir in coconut milk and remove from heat.
- Divide among serving bowls and garnish with remaining sliced jalapeño.