EASY SMOKY BLACK PEPPER CORN SOUP

In my desire to use up a huge bag of frozen corn my husband bought months ago, I chose this recipe. It was so good that, except for the small bowl my husband ate, I ate all the rest that same night! Even my husband who "hates" corn soup, was pleasantly surprised and enjoyed it. It did not taste smoky to me nor was the black pepper overpowering.

You can find the recipe at “The Vegan 8”: Easy Vegan Summer Corn Soup.

Here is a short, easy read about coconut oil.

What I did differently:

-My 1/2 cup chopped onions was heaping

-Did not have a fresh bell pepper so used two whole fire roasted red peppers from a jar. Together they weighed about 170 grams. Chopped and added them when the corn was added.

-Used 6 medium cloves of garlic.

-Added a baby butternut squash because it had been in my refrigerator too long. Peeled, removed seeds, chopped and cooked it along with the onions and garlic.

-Did not have low sodium vegetable stock so did not add the extra salt when cooking. I did sprinkle a tiny pinch on my individual portion.

-Did not shake the can of light coconut milk. Placed the can in the refrigerator to allow the saturated fat to harden more. Removed the clump of saturated fat and threw the clump in the trash!

-When done cooking, put about half the soup in my high speed blender for a few seconds then added it back to the pot.

-Topped with sliced scallions which definitely added to the deliciousness of the soup.