Creamy Corn Soup…

An amazingly tasty soup that shocked me the first time I had it now, it’s a staple.

Enjoy
Susan Powter

INGREDIENTS

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
8 cups frozen corn, thawed (fresh is better)
1 teaspoon thyme, dried (or fresh)
4 cups vegetable stock
4 cups soy milk
12 oz. firm silken tofu
1 tablespoon organic sugar
salt and pepper to taste

In medium saucepan, cook onions in olive oil.  Cook until onions until almost golden (don’t brown them)  Add diced celery.  Continue to cook until celery softens. Add corn, soy milk, vegetable stock, sugar, and thyme.  Cook until corn is soft.

Place soup mixture and drained tofu into blender. Pulse until mixture is smooth.

Return to sauce pan and reheat.