When it’s cold out, and you are dreaming of summer: make this soup. Here is what you need.
3 ears of fresh corn, or a bag of organic frozen sweet corn
1 red bell pepper
4 cups of vegetable stock
3 bay leaves
2 cloves of garlic, minced
1 tsp of red chili flakes (more to taste)
1 tsp onion powder
1 tsp garlic powder
2/3 tbsp olive oil or coconut oil for a sweeter soup
salt and pepper to taste
First, in a dutch oven, or large pot, saute the onion for three minutes in the oil until it starts to become translucent. Add in the chopped red pepper (or any bell pepper, I just like the color of the red) and minced garlic and saute for around five more minutes until the vegetables get soft. Add in the four cups of vegetable stock, the corn off the cob, and the remaining spices. Bring this mixture to a boil and allow it to simmer for about 20 minutes. Then move half of the mixture to a blender or food processor and blend until smooth. Mix the blended mixture in with the chunky mixture and add some cilantro and avocado to garnish. Enjoy!