Creamy Corn Soup (vegan)

Something nice, hot, and not too complicated for a rainy week. This used up the last of the summer season fresh corn. It seems to be missing something. Maybe I need to mix in some tapioca starch and make it thicker. I also used seven ears of fresh corn in this batch and three instead of two cups of vegetable broth.

TheFoodeningBlog - corn soup?

Note: you can make celery salt by grinding equal portions of celery seed and kosher salt together in a coffee or nut grinder. You'd have celery seed on hand if you like making pickles.

Yield: 2 quarts

Ingredients

2 c vegetable broth
1 can coconut milk (Trader Joe's brand)
2 celery ribs, diced
1 large red bell pepper, diced
3 garlic cloves, minced
4-7 fresh ears of corn, husked
1 tbsp white vinegar
1/2 tsp smoked paprika
1/2 tsp celery salt

Directions

1. Husk the corn. Or is that shuck? At any rate. Remove the corn's leaves and corn silk from the corn cob. Take a sharp knife (serrated works best) and cut the fresh kernels from the cob. 

2. Put everything into the pot and cook on a low-medium heat for an hour, or until the vegetables are soft.

3. If you want some texture, remove a cup of whatever is in the pot and set it aside. Turn off the heat when using an immersion blender to puree the soup.

4. Serve hot.

Crockpot Vegetable Stock/Broth

I read somewhere that stock isn't seasoned while broth is. At any rate, I made this in the crockpot because I needed two cups of it for a soup I'm making. Smells lovely. And the best part? No onions.

Heat/Time: 6-8 hours on Low

Ingredients

8 c filtered water
3 organic carrots, chopped
2 celery stalks, chopped
5 garlic cloves, chopped
2 bay leaves
few sprigs of fresh thyme
2 sprigs of fresh rosemary
1 sprig of fresh oregano, leaves only
freshly ground black pepper
pinch of sea salt

Yield: 1 quart plus 3 cups of broth

Strain the broth into a 5-quart bowl, then decant to other containers for storage.