Straightforward Vegan Candy and Spicy Corn Soup

The combo of candy and spicy stands the take a look at of time, and this straightforward corn soup from the Quick Straightforward Low-cost Vegan cookbook melds the 2 flavors expertly. Serve with cornbread to double down on the corn goodness and dive in.

What you want:

1 tablespoon canola oil
1 crimson bell pepper, chopped 
1 yellow onion, chopped
4 cloves garlic, minced or pressed
2 jalapeños, 1 finely chopped and 1 sliced, for garnish
3 tablespoons flour
6 cups recent or frozen corn kernels
4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk
2 teaspoons taco seasoning

What you do:

  1. In a big pot over medium-high warmth, heat oil. As soon as scorching, add peppers, onions, garlic, and finely chopped jalapeños, and sauté till onions flip translucent and start to brown.
  2. Sprinkle flour over greens and stir as flour cooks for about 1 minute. Add corn and vegetable broth. Deliver to a simmer and prepare dinner for about 5 minutes, stirring typically, till soup is creamy and barely thickened. Stir in coconut milk and take away from warmth.
  3. Divide amongst serving bowls and garnish with remaining sliced jalapeño.
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