Modified a Well Vegan Recipe* | Serves: 2 | Time: ~45 min
Ingredients
Soup
1 beefsteak #tomato
1 tbsp vegan butter
1 shallot, diced
2 garlic cloves, minced
1 Yukon gold potato, diced
3 ears sweet #corn
2 cups vegetable broth
S&P, to taste
Pesto
1 jalapeño, seeded and minced
1 garlic clove, minced
½ lime, juiced
½ cup fresh basil leaves
¼ cup sunflower kernels
2 Tbsp. olive oil
S&P, to taste
For serving
Some bread
Instructions
Place a large stockpot over medium heat and add the vegan butter. Once melted, add the onion and garlic and cook until fragrant and softened, about 2 to 3 minutes. Stir in the potato and season with a pinch of salt and pepper. Add ¼ cup water and cover the pot to steam for 5 minutes.
Stir in most of the corn, reserving a scant ¼ cup for garnish. Add the vegetable broth to the pot and bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, another 5 minutes. Season with salt and pepper.
To make the jalapeño pesto, add the jalapeño, garlic, lime juice, fresh basil, sunflower kernels, and olive oil to the bowl of a food processor. Season with a pinch of salt and black pepper. Blend until smooth, scraping down the sides as needed. Transfer pesto to a small bowl and set aside.
Allow the soup to cool slightly. Then transfer to a blender and blend until creamy and smooth. Return soup to the stockpot and continue to simmer for 10 minutes.
What I ate and drank today (6/18/2018)
80 oz of water
3 cups of decaf coffee
Beer
Cup of raw broccoli and red bell pepper
Vegan Mexicali salad from Chopt
Handful of almonds
Handful of cherry tomatoes
Sweet corn soup
Piece of rye bread
Exercise
~2 miles of walking
*The only change I made to the was that I used a shallot instead of 1/2 a sweet onion. I hate wasting food and I could tell the shallot didn't have too much life left in it.