2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, chopped
1 leek (white part only), well rinsed and chopped
2 cups fresh corn kernels, cut from 4 medium ears (I used half fresh corn and half canned corn)
2 medium russet potatoes, peeled and chopped (I think I put in 3-4 potatoes)
5 cups Veggie broth
2 tablespoons chopped fresh basil, or 2 teaspoons dried
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
salt and black pepper to taste
In large pot over medium heat, cook the carrots, celery, onion, and leek and cook, stirring often, until the vegetables are softened, about 10 minutes (I sauteed with water).
Add the corn, potatoes, broth, basil, and thyme. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the liquid has reduced to just cover the ingredients, about 30 minutes.
Transfer the mixture to a blender or food processor in batches and process until almost smooth but still a little chunky (I just used an egg beater). Return to the pot. Season to taste with salt and pepper.
(Recipe taken from "The Big Book of Vegetarian" by Kathy Farrell-Kingsley)
Plant Based Recipes
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