Ingredients.
4 cups of Vegetable Broth
2 cups of Plant Milk
1 tbsp of Avocado Oil
3 cloves of Garlic minced
2 cups of Kale chopped
1 tbsp of fresh Dill chopped
2 ribs of Celery diced
1 cup of Onion chopped
1 tbsp of fresh Thyme chopped
3 Ears of Corn Kernels removed
4-5 small Yellow Potatoes washed and cubed
1 cup Red Bell Pepper chopped
2 tbsp of fresh Chives chopped
Salt & Pepper to taste
Method.
In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 3-5 minutes.
Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-10 minutes.
Add in the garlic and fresh herbs. Mix well and cook for another 2 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.
Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.
Allow the soup to simmer covered for another 15-20 minutes before serving.
Enjoy!
