Vegetarian & Vegan Recipes

Perfect for Summer, Straight off the Farm.

Ingredients:

• 6 ears of yellow corn, or 2 cups frozen corn
• 2 idaho potatoes
• 1 1/2 teaspoons finely chopped rosemary
• 3 cloves garlic
• 1 medium onion
• 1 1/4 cup vegetable broth
• 1 cup unsweetened soy milk
• 3 teaspoons arrowroot, or cornstarch
• 4 tablespoons olive oil
• Salt and Pepper to taste

Directions:

1. Chop the onion into small pieces, and saute in half (2 tablespoons) of olive oil in large soup pot, until onion begins to soften.
2. Mince the garlic and add to onions and oil, saute 1 minute, not long enough to start to brown.
3. Add the vegetable broth.
4. Cut the kernels off the corn cobs with a serrated knife, or use frozen corn, and add to pot.
5. Peel the potatoes and cut into small cubes, and add to the pot.
6. Add the finely chopped rosemary leaves.
7. Bring to a boil, and then cook on medium heat until corn and potatoes are cooked, about 15 minutes.
8. Add the unsweetened soy milk and arrowroot or cornstarch while stirring to keep from clumping.
9. Add remaining olive oil and salt and pepper to taste.

Get ready for seconds.

Yum.