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| DESCRIPTION | SERVINGS: | people |
INGREDIENTS
- 1/2 cup yellow onion
- 1/2 red pepper
- 1/2 yellow potatoes peeled and chopped
- 1/2 celery stalks chopped (1 cup)
- 1 cups Vegetable Broth
- 1 cans corn (drained)
- 1/2 tbsp Apple Cider Vinegar
- 1/2 cup lite coconut milk
- .25 teaspoon Smoked Paprika
- .5 tsp dried parsley
INSTRUCTIONS
- In a large stock pot, water sautée red pepper, chopped onion and celery until soft (around 5 minutes)
- Add chopped potato and cook for 5 more minutes before adding your coconut milk and vegetable broth.
- Add paprika and parsley and bring mixture to a boil. Reduce to simmer, and cook for 20 minutes or until potatoes are soft and ready to serve!
- Pour in drained corn
- Use an immersion blender directly into your stock pot and blend until your soup is roughly 1/2 blended (leaving the other 1/2 unblended). Turn heat off before blending and be careful of splatters. If you're using a blender or food processor, only transfer half of your mixture for blending and then return to pot, stirring together the two portions.
- Add vinegar and any extra seasons necessary.
- Enjoy!
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