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Categories:
vegetable broth sweet onion celery red bell pepper corn potatoes almond milk dill salt ground black pepper chives
Viewed: 51 - Published at: 8 years agoIngredients
- 3 1/3 cups vegetable broth
- 1 cup sweet onion diced
- 1 celery rib diced
- 1 red bell pepper small, diced
- 3 ears corn organic, kernels removed
- 2 cups potatoes red or golden, 1/2 inch dice
- 1/2 cup almond milk non-flavored
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons chives fresh chopped, for garnish
Method
- Use a sharp knife to slice down along the cob and remove the kernels
- Heat 1/3 cup vegetable broth in a large soup pot.
- Add the onions, celery and red pepper. Saute for approximately 4-5 minutes or until the vegetables are soft.
- Add 3 cups of vegetable broth. Add the potatoes and dill. Season with salt and pepper. Bring to a gentle boil, reduce heat and simmer for approximately 10 minutes. You may need a little extra vegetable broth to cover potatoes
- Add the corn and almond milk and simmer uncovered for another 7 minutes.
- Taste and adjust seasonings. Garnish with chopped chives and fresh dill.
- **note** The easiest and safest way to remove kernels from corn is to place a small bowl upside down inside a large bowl. Then stand the large end of the corn down on top of the smaller bowl. Use a sharp knife to slice down along the cob. The kernels will collect in the bottom of the bowl.**
