You’ll need a slow cooker or Crock Pot for this recipe, and it’s one of the easiest ones I’ve found so far. Super quick to get started but you still get a rich and hearty vegan soup with lots of flavor.
- 3 to 5 medium sized potatoes
- 2 1/2 cups corn kernels (frozen is fine)
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1 tsp onion powder
- 1/4 cup white rice flour
- 6 cups vegetable stock
- 2 tbs vegan margarine
- 1/2 cup coconut milk (the canned kind)
Peel the potatoes if you want, and then dice them up. Toss that in the Crock Pot along with the corn and mix together with the garlic and spices. Stir in the flour to get everything coated. Next goes the vegetable stock. Mix and turn on your pot to high for 5 hours, or leave it on low for closer to 7 or 8. The potatoes should be tender when it’s done.
At this point, mix in margarine and coconut milk. You can either serve up as it is, or use a stick blender to puree some of the chunks for a thicker soup. You’ll get about 8 to 10 servings of soup from this gluten-free and vegan recipe.