I kind of made it up based on a combo of a cauliflower corn soup and a soup i had at a veggie restaurant up in nh
oh, so i diced 3 onions, and browned them in a splash of olive oil and then added a diced bell pepper, 6 cloves of smashed garlic, a bunch (maybe 4 T) of grated fresh ginger and a can of drained goya chickpeas- i let them warm through, then added two diced medium yukon potatoes, then i sprinkled on a little over a 1/3 of a cup of cornflour and mixed it in until it had kinda coated the veggies, but you couldnt see it, and a then i added a 1 lb bag of frozen corn, and about a cup and a half of fresh corn
then i mixed it all together
then i added boiling water water to almost fill the pot, like 8 cups im guessing, and a couple of spoons of chicken consomme (i was supposed to use veggie broth, but my storage of veggie broth in my freezer is oddly missing AND 1 whole chipotle in adobo, that i removed before serving
i let it simmer for like 45 minuets and served it with a little bit of shredded monterey and chopped scallions on top
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