Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 ½ ribs celery, diced
- 3 pounds Yukon Gold potatoes, peeled and diced
- 1 (16 ounce) package frozen sweet corn
- 1 cube vegetable bouillon (such as Rapunzel®)
- 1 teaspoon dried marjoram
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 2 tablespoons whole wheat pastry flour
- 2 ½ cups unsweetened almond milk
- 1 ½ cups chicken stock
Why This Dish Is So Special
Helpful Tips For Cooking
- Cook the potatoes until they are very tender to help thicken the soup naturally.
- Stir frequently to prevent the soup from sticking to the bottom of the pot.
Step 1
Gently heat some olive oil in a Dutch oven over medium heat. Toss in the chopped onion and celery, and cook them gently until they’re soft and translucent, about 5 to 7 minutes. Then add the potatoes, cover the pot, and let them cook until they just start to soften, which should take around 5 minutes. Next, stir in the corn, bouillon, marjoram, parsley, and a good pinch of salt and pepper. Cover again and cook for another couple of minutes until the corn is warmed through.
Step 2
Sprinkle the flour over the veggies, give it a good stir, cover, and let it cook for 2 more minutes. Pour in the almond milk and chicken stock, stir everything together, then cover and bring it all to a boil. Once boiling, lower the heat and let it simmer gently until the potatoes are tender and the soup has thickened nicely, about 15 to 20 minutes. Finally, take the pot off the heat and let the soup sit for a few minutes before serving.
