Ingredients
- 1 ½ tablespoon vegetable oil
- 1 small yellow onion, diced
- 2 large cloves garlic, minced
- 1 small red bell pepper, seeded and minced
- 2 small golden zucchinis, chopped (or any yellow squash)
- ½ medium jalapeno, seeded and minced
- 3 ribs celery, diced
- 1 pound red, russet, or Yukon gold potatoes, chopped
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 ½ teaspoons salt
- 2 cups unsweetened plant-based milk
- 2 tablespoons chopped green onion (for garnish)
- Freshly ground pepper (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add onion, garlic, red bell pepper, zucchini, jalapeno, and celery. Sauté for 4–5 minutes until onion is translucent and vegetables are tender.
- Add the potatoes, 2 cups of corn, and vegetable broth. Bring to a boil and cook uncovered for 20 minutes or until potatoes are tender.
- Meanwhile, blend the remaining 2 cups of corn with salt and plant-based milk until smooth. Pour this mixture into the pot and bring to a boil.
- Cook the soup for an additional 5 minutes, then remove from heat.
- Using an immersion blender, puree half the soup directly in the pot (or transfer half to a blender in batches). Leave some chunks for texture.
- Serve hot, garnished with chopped green onion and freshly ground black pepper.
Notes
- You can use fresh, frozen, or canned corn for convenience.
- Adjust the spice level by increasing or reducing the amount of jalapeno.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This soup also freezes well—just thaw and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 332 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
