Savory Vegan Chunky Corn Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups vegetable broth
• 6 medium red potatoes, diced
• 1 cup chopped baby carrots
• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 ½ cups soy milk
• 1 tablespoon garlic powder
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 2 tablespoons dried parsley

Step 1

Warm the olive oil in a skillet over medium heat. Toss in the garlic and onion, and cook them, stirring often, until the onion softens and just starts to brown a bit—this usually takes around 7 minutes. Once that’s done, take the skillet off the heat and set it aside.

Step 2

Pour the vegetable broth into a large pot, then add the potatoes, carrots, corn, 1 1/2 cups of soy milk, garlic powder, salt, and pepper. Bring everything up to a boil over medium-high heat. When it’s bubbling, stir in the onion and garlic mixture you cooked earlier. Turn the heat down to medium-low and let it simmer uncovered until the potatoes and carrots are nice and tender—about 20 minutes should do it.

Step 3

While the soup is simmering, whisk together the flour with the remaining 1/2 cup of soy milk in a small bowl until smooth. Slowly stir this into the soup, then keep it simmering for about 10 more minutes, or until the soup thickens up.

Step 4

Before you ladle it out, stir in the chopped parsley for a fresh burst of flavor. Serve warm and enjoy!