Sweet Corn & Salsa Verde Soup

vegan / gluten free

do you ever crave a summertime soup? ok, cool, same. this soup is a summer pantry staple. during the summer, I usually always have these veggies lying around. adding the fresh tomatoes, radishes and cilantro on top though take this soup over the edge with freshness.

this recipe is vegetarian and grain free. it can be dairy free, vegan if you use plant-based milk. it will also be whole 30 if omit milk. I’ve made it completely without dairy and its still so creamy and delish.

Sweet Corn & Salsa Verde Soup

ingredients:

• 1 diced white onion

• 1/4 cup chopped green onions/scallions

• 1 cup of diced celery

• 1 cup of chopped leek

• 2 cloes of minced garlic

• red pepper flakes

• salt & pepper

• 3 peeled and diced potatoes

• 1 cup of fresh corn

• fresh cilantro (save some to top)

• 1/2 cup of salsa verde

• 4 cups of broth (chicken or vegetable)

• 1 cup of half and half or plant-based milk

• cherry tomatoes

• sliced radishes

• avocado

directions:

1. in a dutch oven or large pot, sauté onion, green onion, celery, leek, and garlic. add in salt, pepper, and red pepper flakes.

2. add in potatoes and corn and sauté another 5 minutes.

3. stir in the fresh cilantro and the salsa verde. pour in the chicken broth. it should be enough to cover all the veggies.

4. cover and simmer for 30 minutes until potatoes are soft.

5. use an immersion blender to blend half the soup. make sure to not blend the entire pot. you can also add half the soup to a blender, blend it, and add it back to the soup.

6. slowly stir in the milk or half and half.

7. serve and garnish with diced cherry tomatoes, radishes and fresh cilantro.