the other day i realized that summer is almost over and i’ve had fresh corn zero times this year. so i picked some up but it got all rainy/crappy out and decided to make delicious soup.

even though it’s a soup, the corn keeps a nice freshness and crispness to it. you will have leftovers with this recipe.

here’s how it went:

5 ears of corn

6 nugget potatoes (i used a mix of red, golden and those bluey guys only because it looks nice), diced

1/2 roasted squash*, peeled and chopped up

1 big red onion, diced

6 cloves of garlic

2 bay leaves

2 tbsp mustard seeds

2 tbsp chili flakes or paste

2 tsp paprika

8 c. broth

1 1/2 c. unsweetened almond milk

3 tsp braggs or tamari (taste it!)

1/3 c. nutritional yeast

2-4 tbsp apple cider vinegar or balsamic (to your taste)

i know i always say this but A TON OF black pepper

10 cherry tomatoes, quartered

optional:

cilantro or basil, chopped

soyrizo

in a large pot sautee your onion in olive oil or coconut oil. while that’s cooking, husk your corn and getting all the silks off, and then cut the kernels off of the cob and put aside. throw the mustard seeds, bay leaves, 3 cloves minced garlic, paprika and potatoes into the onions and cook for a minute. add hot broth and bring to a boil. break the cobs of corn in half and boil them in the broth for 15 minutes then remove. add your corn kernels and squash and simmer. when the potatoes are almost soft, add the almond milk, tomatoes, remaining garlic (finely minced), chili flakes, nutritional yeast, black pepper, braggs and vinegar, tasting and adjusting as you like. continue cooking until potatoes are soft and the corn is cooked, but don’t let it get mushy.

i had soyrizo that i bought on my american food vacation so i fried up a bit of that and put it on top of the soup with a big handful of cilantro.

makes for a big pot of soup! eat it up! put greens on it if you want extra iron or whatever.

*i had a spaghetti squash already roasted, butternut would work really well or acorn or kabocha. just chop it in half, drizzle olive, salt and pepper it and roast it until it’s soft.

you could also skip the squash entirely, just use 1 or 2 less broth in your soup. this makes for a quicker soup.