Can you really ever have too much soup? Especially now that the cold is here to stay, I think not. But even during spring and summer, you can find me eating soup; it’s just a great meal. (Just kidding, soup’s not a meal!) *look up Seinfeld reference now* Anyways, I adapted this recipe for the slow cooker because I think the flavors are better absorbed and also, why not?!
If you don’t have an immersion blender, that’s ok, you can either spoon half the soup into a regular blender, blend, and then pour back in your slow cooker, or not blend any soup at all.
The cayenne can be added if you a little kick to your soup. Both options taste great!
This recipe serves 4-6
Recipe adapted from http://thegardengrazer.com
Ingredients:
8-10 small potatoes, peeled and diced. You can use any type of potato here. It should come out to about 5 cups, once diced.
3 or 4 cloves garlic
3 cups fresh or frozen corn
3 and 1/2 cups vegetable broth
2 cups unsweetened almond milk
2/3 cup nutritional yeast
2 teaspoons smoked paprika
1 teaspoon parsley
1/4 teaspoon cayenne (optional)
Chopped green onions for garnish k optional)
Oyster crackers (optional)
Salt and pepper to taste (I started with 1/4 teaspoon each and added more salt after cooking, as needed.)
Directions:
Combine all ingredients in your slow cooker and mix well.
Cook on high for 4.5 hours, until potatoes are fork tender. (You can also cook this on low for about 6 to 6.5 hours, if you really want to set it and forget it.) If you cook on high, be sure to give it the occasional stir every few hours.
Once done, taste and add more salt and pepper, as needed. Blend about half the soup using an immersion blender.
Top with chopped green onions and crackers, if desired, and enjoy!
The Veg Table 