Kale, Potato and White Bean Soup

Last night I had a dream that I looked out the window to see the trees blooming with a million pink buds. Then I woke up and all the branches were still bare and surrounded by piles of gray snow.

I’m pretty sure I’m making it up but I feel an almost imperceivable shift toward spring. It’s coming, oh please oh please let it be coming.

I was telling my sister yesterday that I’m feeling uninspired in the kitchen lately. This is likely because I’m sick of winter vegetables. Don’t get me wrong, I love sweet potatoes and carrots and parsnips but what I’d really like to eat are some lovely green asparagus stalks that don’t cost $5.99 a bunch! Or some sweet, red tomatoes that haven’t been imported from Brazil.

Guess we’ll have to make do with what we have right now. And what we have are white beans and kale! The pairing of white beans and kale seems almost as natural as peanut butter and jelly.

Actually it doesn’t at all but it does sound good together. So we’ll make another soup with hopes that it’s one of the last of the season and that soon we’ll be turning our attention to fresh salads and fruit.

Until then…

kale and white bean soup

Kale, Potato and White Bean End of Winter Soup (vegan, gluten-free)

2 tbsp garlic infused olive oil (or regular olive oil)

1 onion, diced

1 carrot, sliced

2 celery stalks, diced

2 tbsp minced garlic

1/2 cup of loosely packed basil, cut into ribbons (optional)

1 tsp dried thyme

1/2-1 tsp salt

1/8 tsp cayenne pepper

1 bay leaf

8 cups of water and two no salt bouillon cubes (or 8 cups of no salt veggie stock)

6 red potatoes, diced

2 cans of white beans with juices (I used a combo of great northern and white kidney beans)

3 cups chopped kale (I used curly but lacinato would work well here too)

————

White Bean and Kale Soup Ingredients

Slice onion, carrot, celery and potatoes.

vegetable assembly line

Heat olive oil and saute onion, carrot and celery until lightly soft. Add garlic and basil. Saute for another minute.

sauteed veggies

Add thyme, salt, cayenne pepper and bay leaf. Mix with veggies.

Next add water and bouillon cubes. I always use no salt bouillon cubes but it’s especially important here because I’m not draining the beans and the juice of the beans adds extra salt.

Bring to a boil then reduce to a simmer.

Add beans and potatoes cook for 25 minutes.

Lastly, add kale. Cook until wilted.

Adjust salt to taste and remove bay leaf before serving.

I turned the burner off and left the soup covered on the stove while I taught my noon class and went to the gym. When I ate it a couple of hours later it reminded me very much of the soups my dad used to make, which made it taste that much better.

kale and white bean soup kale and white bean soup

If we have to eat more soup, might as well be good soup right?

Enjoy and Exhale!

Happiness Split Pea Soup

I saw this on my Facebook feed yesterday and it made me smile.

Choose happiness.

good day to be happy

The other thing that made me very happy was this recipe. I was coming off of the banana bread fails and we all know how gluten-free baking can squash my cooking self confidence. I needed my next recipe attempt to be rich, hearty and guaranteed not to fail me. Soups tend to be that thing.

I’ve said it before but soups are just so simple and easy to correct when something feels out of whack. This soup needed no correcting. I absolutely loved it. Michael felt it was lacking in lemon but it didn’t really bother me. I did, however, added a big squeeze of it to the recipe instructions right at the end for those who want that bright citrus flavor.

Also, I originally thought I was making a lentil soup but upon further examination realized that I did not use lentils but split peas. I think lentils could easily be substituted but the split peas were a nice change of pace albeit an unplanned one.

Happiness Split Pea Soup (vegan, gluten-free, soy-free)

2 tbsp olive oil

1 onion

1 carrot

2 stalks celery

1 tsp salt

2 tbsp garlic, minced

1 tablespoon curry powder

1 tablespoon turmeric

1 tbsp tomato paste

6 cups vegetable stock

1 bay leaf

1.5 cups green and yellow spilt peas

3/4 cup frozen peas

1 can light coconut milk

Big squeeze of fresh lemon juice (optional)

————

Chop your vegetables into bite size pieces.

chopped vegetables

Heat olive oil on medium high. Add vegetables and salt, saute until veggies start to get tender. Add garlic, cook for another minute until garlic is golden brown.

Next add curry powder, turmeric and tomato paste. Stir to coat vegetables.

Add vegetable stock. Some veggie stocks contain soy and gluten so read the labels carefully when selecting your broth. Drop in one bay leaf.

soup with bay leaf

Rinse and drain your split peas in cold water. Add split peas to broth. I used a mix of green and yellow but feel free to use whatever you have on hand.

DSC_0012

Add frozen peas and coconut milk.

soup with coconut milk

Bring soup up to a boil then reduce to medium heat for 25 minutes or until split peas are soft. Taste and adjust salt if needed.

Remove bay leaf before serving. Top with a big squeeze of lemon.

split pea soup split pea soup

Enjoy and Exhale!

Potato Leek Soup

I made this soup when it was 50 degrees out two days ago, it was really good then but would probably have been better today with the snow coming down, making Boston a winter wonderland. Because we’ve only had snow a few times this winter it’s still really fun for me to experience. I love those first couple hours when it’s all white fluff that coats the trees and lightly swirls around you making it seem like you’re in a movie. Tomorrow I’ll be annoyed by the remnants of salt and gray slushy piles of old snow on the sidewalk. But I’m practicing staying in the present so today, hooray for snow!

Columbus Street in the snow

Snow covered trees outside Crossfit after this morning’s yoga class. I’m teaching another one tomorrow morning at 6:45am, you should get up with me. 🙂

Boston winter

Downtown Boston in the snow.

Anyway, back to soup.

When we went shopping last weekend I bought two leeks. We also bought a ton of other veggies at the time and the leeks were pushed to the bottom of the crisper. As we made our way through the kale and carrots I spotted the leeks and knew just what to use them for. Soup of course. Potato leek soup to be exact.

I love soup for its ease and simplicity. You just dump a bunch of vegetables in a pot for an hour and call it dinner. Who wouldn’t want to cook like that?

Potato Leek Soup (vegan, gluten-free)

2 tablespoons earth balance or whichever butter you prefer

1 tbsp canola oil

1/4 onion, diced

3 stalks celery with leaves, diced

2 leaks, white and pale green parts only, chopped

2 tbsp garlic, minced

1 teaspoon red chili flakes

8 new potatoes, cut into dice sized cubes

1 russet potato, cut into dice sized cubes

8 cups vegetable broth

2 broccoli stalks, whole (optional)

1/2 teaspoon freshly ground nutmeg

1 bay leaf

1.5 teaspoons salt

2 teaspoons fresh rosemary leaves, finely chopped

————

Cut white and light green part of leeks into 1/2 inch pieces.

chopped leeks

Discard the green tops. Put leek pieces into a bowl of cold water.

soaking leeks

Leeks can be very sandy. Make sure to let them soak for a few minutes. The sand will fall to the bottom of the bowl and you can then drain the clean leeks.

Chop onion and celery.

veggie prep

Heat oil and butter. Add leeks, onion and celery. Saute until tender, about 5 minutes.

sauteed veggies

Add garlic and red chili flakes. Cook another minute.

While veggies are sauteing, chop potatoes. Add potatoes to leek/onion mixture.

Next add veggie broth. One note on veggie broth. I strongly suggested buying vegetarian bouillon cubes. They are much cheaper than veggie stock. I use one cube per 4 cups of water (the package says 1 cube per 2 cups but it always works out well for me with the extra water).

Add broccoli stalks to broth. I happen to have stalks lying around waiting to be juiced and I thought they’d add a nice flavor to the broth, which they did. Feel free to omit. If you do use them, remove before serving, but feel free to snack on them while getting the rest of dinner together.

Add nutmeg, bay leaf, salt and rosemary. Bring soup up to a boil then reduce to a simmer. I didn’t chop my rosemary as fine as I wish I did, as seen below. Make sure it’s finely minced, I found the bigger pieces to be a little annoying.

potato leek soup

I let the soup simmer for about an hour then turned off the heat and covered the pot. I reheated the soup a couple of hours later when we were ready for dinner.

potato leek soup potato leek soup

Served with toast and earth balance.

I thought about blending this but according to Michael there is something heartier and more filling about the chunks of potato and leek.

Perfect for today’s snow-filled day.

Enjoy and Exhale!

Vegetable Soup with Chickpeas

As I mentioned yesterday, I was planning to make a vegetable stew last night. Michael has been fighting a cold and I was hoping something hardy and veggie filled would take the edge off. But I accidentally added too much water to this recipe so it’s more soup than stew. It probably worked out for the best because what’s better for a cold than soup anyway?

Vegetable Soup with garbazo beans

The good news is this is a very forgiving recipe. Add whatever vegetables and beans you have on hand and don’t worry too much about the measurements (except reduce the water if you want it thicker). We are partial to chickpeas but I think red kidney beans would have added a nice silkiness to each bite and had I thought of it before we were halfway through our bowls I would have added a couple handfuls of kale as well.

The longer the soup sits, the better it tastes so I suggest making it over the weekend for easy lunches and dinners during the week.

Vegetable Soup with Chickpeas (vegan, gluten-free)

2 tbsp olive oil

1 onion, diced

1/2 butternut squash, diced

2 carrots, chopped into rounds

2 stalks of celery, diced

2 tbsp garlic, minced

1 bay leaf

1/2 tbsp sweet paprika

1 tbsp thyme

1/2 tsp cayenne pepper

4 cups veggie stock

1 28 oz can diced tomatoes, with juices

2 tbsp tomato paste

1 russet potato, diced

2 cups cooked chickpeas

salt

————-

Chop vegetables. Make sure everything is relatively the same size to ensure even cooking.

Soup Veggies

Chopped Veggies

Heat oil in a large pot. Saute onions, butternut squash, carrots and celery until soft, about 5 minutes. Add garlic and saute for an additional minute. (Excuse my tazo tea in the left corner!)

sauteed vegetables

Add bay leaf, sweet paprika, thyme and cayenne to vegetable mix. Stir.

Pour in vegetable stock, diced tomatoes and tomato paste. Add diced potatoes.

Bring soup to a boil then reduce to a simmer for 45 minutes. Lastly, add in chickpeas and simmer for another 15 minutes.

Vegetable Soup

Remove bay leaf and serve piping hot to the sniffling patient on the couch.

vegetable soup with chickpeasvegetable soup with garbanzo beans

Enjoy and Exhale!

Running and Vegetarian Tortilla Soup

How do weekends go by so fast? I feel like it was just Friday night. Sigh.

My weekend was wonderful as always. I subbed on Friday night and taught my regular classes Saturday morning. I am really starting to love my Saturday morning classes. The energy is so positive and happy on the weekends. I can’t believe I get paid to teach! Sorry, I digress, back to the weekend.

Saturday afternoon Michael and I walked down to Newbury Street and did a little shopping. Saturday night I had a holiday party for one of the studios I teach at. I made my Southwestern Quinoa Salad. I didn’t have any limes so I made it with lemons and a little cayenne pepper. It was just as delicious as I remember it, maybe even more so.

Southwestern Quinoa Salad

Sunday I was up early, per usual, and just about finished my Christmas shopping while I waited for Michael to get up. Thank you world wide web. After breakfast we decided to venture into a new neighborhood. There’s a reservoir in Chestnut Hill that gets rave reviews for runners and dogs so we headed out. The reservoir is about 1.75 miles around and right on the edge of BC’s campus. I was feeling really good and with Michael pushing me the first lap around we were going at about a 6:45 minute pace!! I did the second lap on my own and managed to keep it under 7 mins! I’ve never thought of myself as a speedy runner so I was pleasantly thrilled by these numbers. Maybe I’ve spent too many years running the big hills of SF where I all but gave up on timing myself.

Here’s the official time and distance from Map My Run and a picture of us at the reservoir.

Map My Run Us on Chestnut Hill Reservoir

After the run we explored Newton, a cute suburb of Boston and grabbed a coffee. Then headed to Whole Foods. I had tortilla soup on the brain and wanted to pick up the fixings.

I love tortilla soup but it’s almost always made with chicken so I never have it. I figured it couldn’t be too hard to make a veg version since it’s mostly about the toppings anyway. Turns out, vegetarian tortilla soup is really freakin’ good!

Tortilla Soup (vegan, vegetarian, gluten-free)

For the soup:

1 tablespoon olive oil

1 white onion, chopped

1 large poblano pepper, chopped

2 tablespoons minced garlic

2 tablespoons tomato paste

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon garlic salt

1/8 teaspoon cayenne pepper

6 cups vegetable stock

1 can black beans, drained and rinsed

Juice of 1/2 lime

Salt to taste

Toppings:

Sliced avocado

Sliced green onion

Cilantro

Tortilla strips or chips

————

In a large pot saute onions and peppers until almost soft. About 5 minutes.

Poblano and onion

Add garlic and saute for another 2 minutes.

Add tomato paste, cumin, chili powder, garlic salt and cayenne. These measurements were rough. I added a bit more of each of the spices later on in the cooking process. Taste as you go.

Dump in vegetable stock and bring to a boil. Reduce to medium low heat for 15 minutes.

Vegetarian Tortilla Soup

Add black beans and simmer for another 5 minutes.

Vegetarian Tortilla Soup

Once soup is ready, top with lime, avocado, onion, cilantro, tortilla strips or chips. I was going to make tortilla strips but it started to get late and I was feeling lazy. Next time I will, but the chips were not a bad substitute.

Vegetarian Tortilla Soup

Just a few notes:

When I first tasted the soup, prior to letting it simmer for 20 minutes, it was very bland. Give it a little time for the flavors to merry and I promise it’ll come together.

The poblano and cayenne give a mild heat. If you want it spicier you can include a jalapeno or hot sauce.

You can also add a can of diced tomatoes with the juices if you want some tomato chunks but I didn’t think it needed it.

Lastly, do not skip the lime. I forgot it at first and both Michael and I felt like something was missing, once we added the lime the whole soup came to life.

Vegetarian Tortilla Soup

Enjoy your Monday and go make this soup!

Hurricane Sandy Aftermath and Spicy Rice Noodle Soup

Thank you for all your texts and emails yesterday. We were not very affected by Hurricane Sandy except for some rain and heavy wind. From the looks of it, poor New York and New Jersey took the brunt of the storm. My sister sent me some crazy pictures of the flooding in Manhattan. Here’s one, courtesy of her friend Sam.

This is of her hospital, NYU, which was evacuated late last night. She luckily wasn’t working but many of her friends were. Good thoughts go out to everyone dealing with the aftermath.

This morning here in Boston it’s bright and sunny.

But yesterday, with the winds whipping and the rain pelting the window I started thinking about soup.

I stumbled upon this recipe on Foodgawker which I used as the base for my own recipe. I added a bunch of other ingredients I had on hand following an aimless wander through the grocery store after subbing a yoga class last week.

Don’t let the length of the ingredients list deter you. It seems long but it’s a lot of dashes of this and handfuls of that. This soup is stupid simple to make and takes no more than 10 minutes. Perfect for a quick lunch or dinner.

Spicy Rice Noodle Soup (gluten-free, vegan)

1 tablespoon peanut oil

1/2 white onion, thinly sliced into half moons

1/2 block of extra firm tofu, sliced into 1/2″ cubes

2 tablespoons minced garlic

pinch of red pepper flakes

7 cups vegetable broth

1/4 package of rice noodles, I used the Thai Kitchen brand stir fry noodles

1 tablespoon tamari

1 tablespoon white miso paste

1-2 teaspoons sriracha

1 can water chestnuts

big handful of mung beans

big handful of mini mushrooms

big squeeze of fresh lime juice

1 tablespoon rice wine vinegar

1 green onion, chopped

————

Heat oil over medium high heat. Saute onions for 2-3 mins until they start getting soft. Add in tofu and saute until browned, 2 or so more minutes. In the last minute add garlic and red pepper flakes.

Pour vegetable broth over the onion mixture. Add rice noodles, tamari and miso paste.

Bring to a boil then reduce to medium heat until noodles are soft. These noodles cook fast so you probably won’t need more than 5 minutes.

While noodles cook in the soup, place some water chestnuts, mung beans and mini mushrooms in a big soup bowl. Ladle soup over the chestnuts mixture. Top with lime juice, rice wine vinegar and chopped scallion.

Enjoy!

Dinner Party Puzzle

Last weekend we were invited to a dinner party at our new friend’s home. There were four couples in total and a lot of dietary restrictions. We were a difficult group to cook for and finding recipes that fulfilled all our needs was probably a bit like a frustrating crossword puzzle.

But, our hosts Inga and Jason did a fabulous job of creating a variety of dishes that catered to all sorts of diets: vegetarian, pescatarian, gluten-free, dairy-free and soy-free. I obviously know a lot about most of the aforementioned, but soy-free is new to me. I didn’t realize it was in everything until my friend Amanda pointed it out. Soy in cooking spray? Who knew!

Despite the tricky puzzle, the food was divine. The meal started with assorted breads, cheeses and wine. Then we had a spicy and flavorful vegetarian carrot ginger soup. I’ll have to recreate it at some point, it was the perfect fall soup.

Next up, salad and a root vegetable hash that was so good I asked for the recipe so I could recreate here and attempt to make it vegan. There was also fish for those fish eaters in the group.

Dessert was brownies and ice cream for most.

It was a really fun night spent chatting around the table.

And later in front of a big fire.

Although four of the eight are co-workers, they did a really great job of leaving the shop talk behind. There were lots of how we met, where we’ve lived and pets we love stories; my favorite kinds of nights.

All in all it was such a fun night getting to know some new friends and eating tasty food. Thank you Inga and Jason.

Recipe to follow tomorrow, I have to pick up the ingredients first.

Have a great Thursday.

Pumpkin Acorn Squash Soup

If I’m not tweaking someone else’s recipe, I’m developing my own. Although recipe development seems really high-tech and makes me sound way cooler then I am. In truth, I’m not that high-tech or cool, the process is pretty simple and goes something like this:

1.) What do I feel like eating? Some days this is clearer than others. There are days when I sit around for a long time trying to decide what I feel like. Those are often the days you get smoothie recipes. 🙂

2.) What do we have in the house?

3.) Based on what we have, what looks interesting and inspiring on Tastespotting, Foodgawker, Epicurious or other food blogger’s sites?

Then I pull up a word doc and start writing out an ingredients list. Then I cook. If the recipe turns out worth sharing I then write the directions out for you all, adjusting the ingredients to match how I made something. If the recipe sort of sucks, you get pictures of my dog!

Today the recipe did not suck, in fact, it was down right tasty. And I’m sorry that you’re getting another pumpkin recipe but you can omit it if you’re all pumpkin’d out. I just happen to have 1/2 a can leftover from the smoothie yesterday. I also used the other 1/2 of the jalapeno from Monday’s juice as I try to use up what’s left in the fridge before Michael leaves for London for work and I head to Chicago for my mom’s birthday weekend.

Pumpkin Acorn Squash Soup

1 acorn squash, roasted, fleshed scooped out

1 tablespoon olive oil

1 apple, cored and chopped

2 ribs celery, diced

1 onion, diced

1 tablespoon garlic, minced

1/2 jalapeño, diced

1/2 can pumpkin puree

4 cups veggie stock

1 tablespoon cumin

1 bay leaf

salt to taste

————

Preheat oven to 375.

Carefully cut the acorn squash in half.

Scoop out the seeds, lay face down on a sprayed cookie sheet and prick with a fork a few times. Roast for 30 minutes or so until a fork can slide through easily.

In a stockpot over medium high heat, saute apple, celery, onion and jalapeno in olive oil until tender.

Add vegetable stock.

Scoop squash out of skin and add to the pot with the 1/2 can of pumpkin puree.

Add cumin and bay leaf. Let soup come to a boil then reduce to a simmer for 45 minutes.

Salt soup and remove bay leaf.

With an immersion blender, blend soup until smooth. You can also do this in batches in a blender or a food processor.

This soup has the perfect balance of earthiness from the squash, sweetness from the apple and spiciness from the jalapeno. I serve with pepitas, sunflower seeds and a drizzle of extra virgin olive oil.

Enjoy!

Chickpea, Curry, Coconut, Quinoa Soup

You must try this soup.  Like today, or this weekend, or as soon as the temperature gets to 70, okay, maybe 65.

Yesterday I was browsing the epicurious website and stumbled on a soup that I’d bookmarked long ago. I’m on a mission to cook all the recipes I bookmark and rip out of cooking magazines so I decided to give this one a try. I had a lot of odds and ends left over from the chili I made earlier this week so many of the ingredients will seem familiar. I suggest making both in the same week, it makes grocery shopping much easier.

The recipe is adapted from here.

I took some liberties that I will outline below.

Chickpea, Curry, Coconut, Quinoa Soup:

(try saying that 5 times fast)

2 tablespoons peanut oil

1 onion, diced

2 carrots, chopped

1 jalapeno, seeds removed and diced

1 bell pepper, chopped

8 cremini mushrooms

1 tablespoon garlic

1.5 cups cooked chickpeas

2 cups vegetable stock

1 28 oz can of diced tomatoes

2 tablespoon tomato paste

2 teaspoons curry powder

1 can light coconut milk

1-2 teaspoon salt, add until it suits your taste (everyone likes different

2 cups cooked quinoa

————-

In a stockpot, saute onion and carrots in peanut oil until softened. I used peanut oil instead of canola thinking a hint of peanut might go well with these flavors. I was right, if you’ve got peanut oil definitely use it.

Add jalapeno and bell pepper to onion mixture, cook until soft.

Next include mushrooms and garlic, saute for a minute or until garlic is golden brown.

Add chickpeas, veggie stock and tomatoes to pot.  I just started using bouillon cubes instead of buying vegetable stock and I must say it’s a lot easier.

I used these guys.

They are vegan and after much research I determined they are also gluten-free. In case you’re wondering, I wasn’t sure about the yeast extract. Turns out it’s gluten-free most the time, unless it says it’s made specifically out of malt barley. Moral of the story, check your labels!

Anyway, back to the recipe, add tomato paste, curry powder and salt.  Bring to a boil, then reduce to a simmer for 15 minutes or so.

In the meantime, make your quinoa.

Add coconut milk and simmer for another 10 minutes.

Once soup is done, ladle into a bowl and top with 1/2 cup of quinoa. The quinoa added something really special to this dish. The texture reminded me a little of tomato and rice Campbell soup but with about 10 times less salt and 100 times more flavor.

I mean it, try this recipe. We ate the entire batch last night. Hence the somewhat dark photos. I was planning to take some pictures in the morning light but someone had the last of the soup too fast…not naming names though.

Makes 4 servings.

One side note, if you’re making this for kids, I would omit the jalapeno. It had a kick for sure.

Looking forward to the long weekend. I’m assisting my first yoga class in Boston tomorrow morning and then we’re going to try to make a day trip out of town, location TBD. If you’re in the Boston area let me know if there are some must see spot this time of year. Sunday we’re hoping to find tickets to the Patriots Broncos game (big rivalry in this house) and Monday is my race.

Have a wonderful weekend.

Vegan Corn Soup

On my walk home from the Amtrak station on Tuesday, the Copley Square farmers market was in full swing so I made a little pit stop. One of the booths was selling 6 ears of corn for $1.50. Knowing this might be the last of the summer corn, I just couldn’t resist. Plus, that’s a really good deal. 🙂

When I got home, I tucked the corn in the fridge and thought I would use it in some salads or maybe we’d have corn on the cob sometime this week. But then I started thinking about soup.

When I lived in San Francisco, boy that sounds weird to type, I ate soup all the time. Partially because it was 58 and foggy 75% of the time but also because I worked downtown near about 5 different San Francisco Soup Companies. Like most people, my lunch hour wasn’t really an hour but more of a hurried run to the nearest restaurant to grab something quick to eat in front of my computer. Soup Co.’s southwestern corn chowder was an old standby.

It’s not exactly cool in Boston yet so I wasn’t really craving a heavy corn and potato based soup like the ones I’m so used to eating. Then I remembered reading this post about corn broth and decided to play around with building flavors in the stock and letting the corn be the star.

Vegan Corn Soup

6 ears of summer corn

8 cups water

1 red onion

1 bell pepper, I used a combination of yellow and red

1 tablespoon Earth Balance or butter

1/2 tablespoon olive oil

1 tablespoon garlic, minced

1/8 teaspoon red pepper flakes

1/2 teaspoon cumin

1 teaspoon salt

First husk the corn.

Then remove kernels from cob. The easiest way I’ve found to do this is to place a small bowl upside down in a larger bowl. Put the corn on the smaller bowl as a stand of sorts. Then run your knife down the cobs. The kernels will fall into the larger bowl instead of all over the counter and floor.

Once all kernels are removed, place the corn cobs and water in a large pot. Bring to a boil. Turn heat to medium high and cook for 40 mins.

Strain broth through a fine sieve. 8 cups of water made a little over 4 cups of broth.

In a pan, saute onions and peppers in Earth Balance and oil until lightly brown. I used both Earth Balance and oil because I wanted a really rich flavor but you can use one or the other if you prefer.

Add garlic, red pepper flakes and 3/4 of the corn kernels, saute for 1 minute. Reserve the rest of the kernels to use at the end.

Add corn broth to the vegetables and bring to a boil. Then simmer for 30 minutes.

Take pot off stove and using an immersion blender, blend until smooth.

Add remaining corn kernels and simmer for 5 additional minutes.

I ate mine with hot sauce and cilantro. Green onions would also be a tasty addition.

Enjoy!