Paired with a Pale Ale or Pilsner (for something less hoppy)
Happy Wednesday, readers! Yay, the week is halfway over! Remember a week or two ago when I said that I was ready for May to end and June to arrive, well can I get an “Amen” for that! I am so incredibly TRILLED that June is finally here. May was a super busy month, and I’m looking forward to devoting the month of June to cooking, photographing and writing. Oh, and I might just have to delve into some sun-basking and hiking while I’m at it. :)
While June is a month to celebrate relaxing activities, July is going to prove to be much like May was. It’s going to be a busy one with us moving to the great state of Wyoming. I plan on devoting all of my time in June to fun and amazing recipes that I won’t have the time for in July!
We are going to start this month off right with this vegan corn and yellow bell pepper soup recipe. I mentioned a few weeks ago how I love spring soups. They are some of my favorites as you can celebrate all kinds of fresh produce. This is definitely a recipe to get excited about. It’s perfect for a quick weeknight, and it has a creaminess that almost no other soup can match.
Make it! You know you want to, or at least you can pretend like you want to just to make me happy. ;) Either way, recipe is below! Pair it with a pale ale. The hoppiness from a pale ale really tones down the sweetness from the corn. If you aren’t a hophead, a pilsner will also pair perfectly. Have a wonderful day, friends! xo
Note: Sweet corn off the cob may be substituted for frozen corn. Corn isn’t in season here in Colorado yet, so I opted for the frozen stuff. If you do happen to go fresh, don’t add it to the soup until the rest of the veggies have cooked for at least 10-15 minutes.
- 2 tablespoons olive oil
- 1 medium-yellow onion, chopped
- salt and black pepper
- 1 large Yukon Gold potato, peeled and chopped
- 1 tablespoon fresh ginger paste
- 2 cloves of garlic, finely minced
- 1 bay leaf
- pinch of cayenne pepper
- 3 cup low-sodium vegetable broth
- 1 cup frozen corn
- 1 small yellow squash, peeled and chopped
- 1 yellow bell pepper, seeds and stem removed, chopped
- Assorted Toppings: cashew cream (recipe here), toasted almond slices, fresh chopped cilantro, diced yellow bell pepper, olive oil.
- In a large stock pot, heat the olive oil over medium heat. Add the onion. Cook until tender, about 5-6 minutes, and then season with a dash of salt and black pepper. Add the potato, ginger paste, garlic, bay leaf and cayenne pepper. Cook until the garlic is fragrant, about 1-2 minutes.
- Add the vegetable broth and bring to a boil. Reduce the heat to a simmer and then add the corn, squash and yellow bell pepper. Cook until the vegetables are tender, about 20-25 minutes.
- Working in batches, transfer the soup to the pitcher of your blender (you may use an immersion blender). Make sure you do not fill the pitcher the entire way and that you cover it with a towel as you blend. Blend the soup until smooth and creamy, about 2-3 minutes. Transfer it back to the stock pot.
- Season with salt and black pepper and let stand over low heat. If you find that the soup is too thick to your liking, you may thin it out with a little bit of water. If you find that the soup is too thin to your liking, you may stir in some cashew cream (recipe here).
- Serve warm with desired toppings. Enjoy!
Sweet corn off the cob may be substituted for frozen corn. Corn isn't in season here in Colorado yet, so I opted for the frozen stuff. If you do happen to go fresh, don't add it to the soup until the rest of the veggies have cooked for at least 10-15 minutes.