Ingredients
4 cups fresh corn kernels (about 4 ears of corn)
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, diced
1 red bell pepper, diced
4 cups vegetable broth
240 ml coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
Method
1. Begin by heating a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
2. Stir in minced garlic, red bell pepper, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in vegetable broth, corn kernels, and add salt, black pepper, and smoked paprika. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
5. Mix in coconut milk, then use an immersion blender to puree the soup slightly, leaving some chunks for texture.
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