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Corn Soup



This colorful Corn Soup is a wonderfully light meal for summer! Plus, it's quick and easy to make. Combined with green onion rings and paprika powder, this soup is a real eye-catcher. You can also freeze a few portions to warm up when the winter rolls around. It's sure to bring a little sunshine to a cloudy day!

Ingredients for 2 servings
• 2 Green Onions (40 g)
• 1 Garlic Clove (3 g)
• 3 Potatoes (270 g)
• Olive Oil (1 tbsp., 14 mL)
• Vegetable Broth (300 mL)
• Almond Milk, unsweetened (260 mL)
• Salt and Pepper (to taste)
• Sweet Paprika Powder (to taste)
• Canned Corn (285 g)

Instructions for 2 servings
1 Cut the green onions into rings and peel the garlic. Set aside a few green onion rings to use as a garnish at the end.
2 Cut the potatoes into chunks.
3 Heat the olive oil in a pot, crush the garlic into the pot and add the green onions. Sauté for approx. 2 minutes.
4 Add the potatoes and cook for an additional 2 minutes.
5 Drain the corn. Add the corn, vegetable broth, almond milk, salt and pepper to the pot, and let simmer for approx. 5 minutes.
6 Use an immersion blender to purée the contents of the pot.
7 Let the soup simmer for an additional 10 minutes. Garnish with the remaining green onions as well as paprika powder.
8 Enjoy!
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