Summer Corn Soup
By Mary McDougall
Prep Time: 15 min
Cook Time: 15 min
1 Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.
2 Place about 1/4 cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.
Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.