Vegan Corn + Bell Pepper Soup
Corn and Bell Pepper Vegan Soup Recipe
2 TBS olive oil
1 celery stick, chopped finely
2 cups finely chopped bell peppers
2 cups frozen corn
4 cups vegetable stock
4 sprigs thyme (additional to garnish)
¼ tsp crushed red pepper flakes
1 tsp kosher salt
1/8 tsp fresh ground pepper
Heat olive oil in a large pot on medium high. When it shimmers, add celery and bell peppers. Stir to coat and cook 3-5 minutes until softened. Add frozen corn and stir again, let cook another 3 minutes.
Add homemade Jain vegetable stock (boiled water and salt + lettuce, kale, green beans and broccoli stalk) and leaves from four thyme sprigs and bring to a boil. Reduce heat and let simmer 10 minutes. Remove 2 cups of the soup and puree with an immersion blender. Add red pepper flakes, kosher salt and fresh ground pepper to the puree.
Return puree to the soup pot and stir. Serve garnished with fresh thyme.
Vegetarian/Gluten Free: Yes to both and vegan too.
Adapted via eatingrichly.com