“No-Pollo” Verde Soup with Sweet Corn (Vegan, Gluten Free)
Total Time: 30 minutes (5 minutes prep time 25 minutes cooking time)
Yield: 2 quarts (4x16oz portions)
This bright, slightly tart soup tastes just like the chicken version but is completely free of animal products! It’s also a quick pull together that tastes like it has been cooking on the stove all day.
1 cup chopped yellow onion (aprox 1 medium yellow onion)
1 cup chopped carrots (aprox 2 large carrots)
1 cup chopped celery (aprox 2 large stalks celery)
1 cup diced yellow creamer potato (skin on)
2 cups corn (aprox 2 ears of corn)
1 box Imagine No-Chicken Broth (32oz)
2 cans Herdez Salsa Verde (7oz cans)
1/3 cup olive oil
salt & pepper to taste
Use a food processor to chop first the onions, set aside, then the carrots, set aside, then the celery, set aside. I pulse my machine about 20 times to get the size I like. Take the corn off the cob with a sharp knife and then using the back side of the knife squeeze the “milk” from the cob, set aside. This contains the germ of the corn kernels and will help thicken your soup. Wash your potatoes and dice them, set aside. I like to leave the skin on because there’s a lot of nutrition in it.
Put the olive oil in your soup pot and set your heat on medium/high. Add the onions and cook until they start to color a bit. Add the carrots and cook a little longer. Finally add the celery and cook until slightly soft. In total the veggies should take 5-8 minutes. Add the Imagine No-Chicken Broth. Add the diced potatoes. Bring to a boil and then turn down to a simmer. After 10 minutes add the Salsa Verde and the corn. Cook until the potatoes are soft. If it is too thick then add a little water until it has the broth/veg ratio you prefer. Season with salt and pepper to taste.
Recipe courtesy of Wilted Made.
