Recipes/ Savory/ Soups

Potato and Sweet Corn Soup (Vegan)

Maybe it’s a New York thing, maybe it’s a late 20’s thing, or maybe it’s just my generation…but getting more than three friends together on the same night is nearly impossible. When it came to planning my birthday celebration this year I opted for a handful of mini celebrations with different groups of friends. It was an amazing whirlwind of meals and cocktails and love – and I came out of it feeling a little bit bloated.

With Thanksgiving and holiday parties on the horizon, I needed a dish that would keep me full all day at work (snacking is not an option right now!) without putting me to sleep and/or forcing me to loosen the top button of my pants. Although the temperature is finally dipping into chili territory (I’m coming for you beans!) I wanted to avoid any potential um, er, discomfort at work. I’m new to the office and I’d rather not make a name for myself. This potato and sweet corn soup has just the right amount of spice and is heavy enough to power you through the day – and did I mention it’s completely and totally healthy?


2 russet potatoes, peeled

8 roma tomatoes, rinsed and sliced (slice from any angle just make sure they are think enough to roast and thick enough to maintain some juice)

1/2 a large yellow onion, chopped

1 clove of garlic, minced

1 16 oz bag of frozen sweet corn, thawed

1 avocado

1 cup of vegetable broth

1 cup of almond milk

Hot peppers: I used 3-4 teaspoons of Harissa paste. You could just as easily blend in a raw jalapeno or two. If you can find chipotles in adobo sauce, go ahead and blend 2 peppers in (more or less depending on your spice tolerance).

Salt, pepper, cumin, olive oil (I also added turmeric for its health benefits)


Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot and fill with water until they are covered. Bring the water to a boil and cover the pot, boiling the potatoes for 15-20 minutes or until you can easily puncture them with a fork. Remove from heat and drain.

Line a tray with foil and spread the tomatoes, garlic, and onion evenly.

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Use 1-2 tablespoons of oil to coat the vegetables and place in the oven to roast at 400 degrees for 45 minutes or until the onions are fully cooked.

Place the potatoes, roasted tomatoes and onion, vegetable broth, almond milk, 2/3 of your bag of corn, and hot pepper in a pot. Turn on medium heat and stir. Use a spoon or potato masher to begin to break down the potato. Slowly add in the salt, black pepper, cumin (about a teaspoon), a tablespoon of olive oil, and any additional spices. Cook over heat for about 10 minutes total.

Remove from heat. Careful not to burn yourself, use an immersion blender (or transfer to a blender), to combine all of the contents until smooth. You can also let the ingredients cool a bit before blending.

Place this smooth and creamy soup back on the stove and turn on medium heat.

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Add the last third of your bag of corn and any additional spices and place a lid over your soup simmering it on low for 10 minutes.

Serve with sliced avocado for added creaminess. I also topped mine with a bit of Parmesan, black pepper, and some diced hot pepper.

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