Chili, Corn, and Red Capsicum Soup
A fantastic recipe for a cold winter night adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen.
Ingredients
- 4 corn cobs
- 1 oz Earth Balance vegan “butter”
- 2 red capsicums diced
- 1 small onion finely chopped
- 1 small red chili finely chopped
- 1 tbsp plain flour
- 2 cups vegetable stock
- ½ cup vegan sour cream
- 2 cups water
- salt to taste
Instructions
- With a sharp, thin knife cut the kernels off the corn cobs
- In a large saucepan heat the vegan butter over medium heat
- Add the corn kernels, capsicum, onion, and chili and stir to coat the vegetables in the vegan butter
- Cook, covered, over low heat, stirring occasionally for 10 minutes or until the vegetables are soft
- Turn the heat back to medium and sprinkle with the flour, stirring for another minute
- Remove from the heat and gradually add the vegetable stock, stirring together
- Add 2 cups of water and return to the heat
- Bring to a boil then reduce the heat to low and simmer, covered, for 30 minutes
- Cool slightly
- Ladle about 2 cups of the soup into a blender and purée until smooth
- Return the purée to the soup in the saucepan, pour in the vegan sour cream and gently heat until warmed through
- Season to taste with salt
