FRESH CORN SOUP
Serves 8
2 ounces margarine (Earth Balance works well) (4 Tbsp)
2 medium onions, chopped
9 ears corn, kernels removed or 6 cups frozen corn
2 cups vegetable stock (see below)
3 cups soy milk (Vitasoy Creamy works well)
Fine sea salt and sugar
Freshly ground pepper and nutmeg to taste
1 red bell pepper, toasted, peeled, seeded, and finely chopped
1 Tbsp finely chopped flat leaf (Italian) parsley

In a large soup pot, heat margarine and sauté onions until translucent, about 5 minutes. Add corn and sauté an additional 5 minutes, until heated through.

Add stock and milk, bring to a boil, then reduce heat and simmer about 10 minutes, until corn is tender. Puree until smooth using an immersion blender or in a food processor and return to pot.

Season to taste with salt, sugar, pepper, and nutmeg. Garnish with roasted red pepper and parsley.

Make it ahead: Prepare without seasonings or garnish up to 2 days in advance.

Southern Oregon Animal Rights Society

Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon