Easy Creamy Potato and corn soup
Yes, I love potatoes and I'm going to share with you this wonderful and easy recipe ever! Starches are good, they are a complete satisfying food that easily meet your basic nutritional needs except b12. So don't forget your b12 intake. I prepared this soup in my Instant pot just use the Pressure cook icon in high for 20 minutes. If you don't have and Instant pot use a regular soup pot.
1 can of organic corn (I used the can water too)
6 to 8 medium Yukon potatoes
Fresh rosemary ( a few maybe 1 teaspoon)
2 cups of Plant based milk (I used Plain Almond milk)
4 cups of filter water
1/4 teaspoon of cumin powder
2 cloves of garlic
1 yellow onion
1 teaspoon of Vegan Vegetable Bouillon ( to add flavor and saltiness you can add more if you need to adjust the flavor)
**Optional: 1/2 cup of Frozen Roasted Corn and 1 cup of kale
Cut and wash your potatoes, cut the onions and add all your ingredients to the Instant Pot. Use the Pressure Cook icon in high for 20 minutes. If you do not have an Instant pot just transfer all your ingredients to a regular big soup pot and cook until potatoes are softened. Once your potatoes are softened use and Immerse blender and blend your soup. Again if you don't have an immerse blender transfer your soup to a High speed blender and blend. After you blend your soup add the frozen roasted corn and kale, mix and cover again, take advantage that the soup is hot. Wait until the frozen corn is soft enough this is going to take for about 10 minutes it could be less.
Serve and Enjoy! And don't forget to tag me #veganndelicious