Ingredients
- Sweet corn (fresh or frozen), 2 cups
- Potatoes, peeled and diced, 3 medium
- Onion, chopped, 1
- Garlic, minced, 3 cloves
- Vegetable broth, 4 cups
- Coconut milk, 1 cup
- Olive oil, 2 tablespoons
- Dried thyme, 1 teaspoon
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and let simmer for 15-20 minutes until the potatoes are tender.
- Stir in the sweet corn, coconut milk, and thyme. Allow the soup to simmer for an additional 5 minutes.
- Using an immersion blender, puree the soup until creamy, or blend in batches if necessary.
- Season with salt and pepper to taste. Serve warm, garnished with herbs or coconut flakes if desired.
Notes
Use fresh corn for best flavor; can substitute almond milk for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg