Prep: 30 minutes Cook: 45 minutes
We really enjoy this soup in the summer when fresh corn and tomatoes are in season. Using the fresh corn and pulp gives this a delicious boost of flavor.
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 2 potatoes, peeled and diced
- 4 ears corn on the cob
- 3 1/2 cups water
- 1 tbsp soy sauce (optional)
- 2 tsp basil
- 1/2 tsp white pepper
- 3 tomatoes, seeded and chopped
- 3 cups non-dairy milk
- chopped parsley or alfalfa sprouts for garnish
In a large soup pot, saute onion, garlic, celery, and carrot in 1/2 cup of the water for about 10 minutes. While this is cooking, remove corn from cob using a sharp knife. With the back of the knife, scrape cob to extract creamy pulp. Reserve corn and pulp. (Should be about 2 cups.) Add the remaining 3 cups water, potatoes, and seasonings to soup pot. Bring to a boil. Add corn and pulp. Mix in well, reduce heat, cover and cook about 15 minutes.
Then add tomatoes to the soup pot. Cook an additional 10-15 minutes, then add 3 cups non-dairy milk, heat through and serve at once. Garnish with chopped parsley or alfalfa sprouts, if desired.
HELPFUL HINTS: Tomatoes are added later in the cooking to prevent them from getting too mushy. Frozen corn could be used in place of fresh corn, if desired. Use about 2 cups. The white pepper makes this a very spicy soup. Reduce to 1/4 teaspoon to make it less spicy.