This soup is perfect for summer and fall months, as it uses up plenty of fresh produce, but is at the same time quick and easy to make, plus it minimizes waste as it makes good use if you have leftover corn. But if you do not have leftover grilled corn, no worries! Try out this recipe!
Roasted Corn and Pepper Soup [Vegan]
- 2 ears of corn
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 tomato
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 2 potatoes
- 1 teaspoon vegetable oil
- pinch of salt
- dash of black pepper
- 2 cups vegetable stock
- Place your ears of corn on a grill or grill pan and grill for about 5 minutes, turning it, until it's charred. Then, shave your ears of corn with a sharp knife to get corn kernels. Alternatively, you can use leftover grilled corn, fresh or canned corn.
- Peel and dice onion and garlic. Slice carrot. Chop tomato, peppers, and zucchini into bite-sized chunks. Peel and dice potatoes.
- In a pot, heat a spoon of oil and add the onion. Gently fry on medium heat, stirring regularly, until the onion turns soft and translucent.
- Add garlic and carrot and saute for a minute or two. Then, add in tomato, peppers, corn, and potatoes and with the lid on, saute for about 3-5 minutes.
- Pour in 2 cups of vegetable stock and 1-2 cups water (depending on how thick you like your soup), add in zucchini, season with salt and pepper to taste, bring to a boil and then bring the heat down and let simmer on low for about 15 minutes, until the vegetables turn soft.
- With a stick blender, roughly blend the soup, just a bit to thicken it, but leave chunks of vegetables.
- Serve with parsley and a piece of toasted bread.
We used leftover grilled corn ears in our recipe, that we simply shaved with a knife to get kernels. You can also use fresh corn, canned or frozen (about 1-2 cups), depending what you have on your hands!