Introduction
Discover a delightful and warming soup that perfectly balances the earthy flavors of red potatoes and sweet corn with the refreshing taste of zucchini and basil. This recipe combines simple, wholesome ingredients to create a comforting dish that’s ideal for any time of the year. It’s easy to prepare and can be customized with your favorite toppings. Let’s dive into the details!
Ingredients
2 tablespoons olive oil
3 cups red potatoes, diced
Half an onion, diced
2 cloves garlic, minced
3 cups sweet corn kernels
1 large zucchini, diced
1 teaspoon salt (more to taste)
3 cups vegetable broth
1 cup Almond Breeze Original Almondmilk
1–2 individual chipotle peppers
1/2 cup loosely packed fresh basil leaves, for serving
Seeds, nuts, oils, etc., for topping
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4-6
With these ingredients and simple instructions, you can create a delicious, creamy soup that is hearty and satisfying. Enjoy serving this dish warm, garnished with fresh basil and your favorite toppings for an extra burst of flavor!
Detailed Directions and Instructions
Sauté
Heat the olive oil in a large pot over medium-high heat. Add the diced red potatoes, diced onion, minced garlic, and the salt. Sauté these ingredients together until they are tender-crisp, which should take about 5-7 minutes. Once tender, add the vegetable broth to the pot and bring to a simmer. Continue to cook until the red potatoes are soft, approximately 15 minutes.
Blend
Once the potatoes are cooked, carefully transfer 3 cups of the soup mixture to a high-powered blender. Add the almond milk and the chipotle peppers to the blender. Blend the mixture until it reaches your desired level of smoothness, which can vary based on personal preference.
Finish
Stir the blended mixture back into the large pot with the remaining soup ingredients. Mix thoroughly to combine everything well. Serve the soup into bowls and garnish with fresh basil leaves. You can enhance the flavors further with pesto, a drizzle of olive oil, hot sauce, or any optional seeds and nuts you prefer.
Notes
Adjusting Flavor
Taste the soup after combining the blended mixture and adjust the seasoning with more salt or additional chipotle peppers if you prefer a spicier flavor.
Vegetable Variations
Feel free to substitute or add other vegetables based on your preference. Carrots, bell peppers, or spinach can be excellent additions.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Serving Suggestions
This soup pairs well with crusty bread or a fresh salad for a complete meal.
Cook Techniques
Sautéing
Start by heating olive oil in a large pot over medium-high heat. This technique helps to develop flavors and cook the vegetables until they are tender-crisp.
Simmering
After sautéing, add vegetable broth and allow the mixture to simmer. This process cooks the potatoes until they are soft and helps to meld the flavors together.
Blending
Using a high-powered blender, blend part of the soup with almond milk and chipotles until you reach your desired smoothness. This technique incorporates creaminess and spice into the soup.
Combining
Stir the blended mixture back into the large pot to combine it with the remaining soup. This allows for an even distribution of flavors and textures.
Garnishing
Serve the soup into bowls and top with fresh basil, pesto, olive oil, hot sauce, and optional seeds or nuts. This adds visual appeal and enhances the overall flavor of the dish.
FAQ
Can I substitute the red potatoes with another type of potato?
Yes, you can substitute red potatoes with Yukon Gold or fingerling potatoes for a similar texture.
What if I don’t have almond milk?
You can use any other non-dairy milk or regular dairy milk as a substitute if almond milk is not available.
How can I adjust the spice level?
You can add more or fewer chipotle peppers based on your spice preference or omit them entirely for a milder flavor.
Can I use frozen corn instead of fresh?
Yes, frozen corn works just as well and is a convenient alternative.
What other toppings would be good for this soup?
Consider adding crumbled feta cheese, avocado slices, or a dollop of sour cream for additional richness.
Conclusion
This rich and creamy soup combines the sweetness of corn with the earthiness of red potatoes and zucchini, creating a comforting and nutritious dish. The addition of chipotle peppers brings a delightful smokiness that elevates the flavors, while fresh basil adds a bright finish. This recipe is not only delicious but also showcases the versatility of vegetables in a wholesome way.
Chili Cornbread Bake
Use the soup as a base and top with cornbread batter. Bake until golden for a hearty meal.
Loaded Potato Soup
Incorporate shredded cheese, bacon bits, and green onions for a loaded twist.
Vegetable Quinoa Bowl
Serve the soup over cooked quinoa for added protein and texture.
Spiced Chickpea Topping
Top with crispy spiced chickpeas for a crunchy contrast and additional protein.
Creamy Basil Pasta
Blend the soup with more almond milk and toss with your favorite pasta for a creamy sauce.
Grilled Cheese Pairing
Serve with a variety of grilled cheese sandwiches for a classic comfort food combination.
Stuffed Peppers
Use the soup as a filling for hollowed-out bell peppers, adding rice or quinoa to the mixture before baking.
