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Corn and Yellow Bell Pepper Soup (vegan)

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8


  • 2 tablespoons olive oil
  • 1 medium-yellow onion chopped
  • salt and black pepper
  • 1 large Yukon Gold potato peeled and chopped
  • 1 tablespoon fresh ginger paste
  • 2 cloves of garlic finely minced
  • 1 bay leaf
  • pinch of cayenne pepper
  • 3 cup low-sodium vegetable broth
  • 1 cup frozen corn
  • 1 small yellow squash peeled and chopped
  • 1 yellow bell pepper seeds and stem removed, chopped
  • Assorted Toppings: cashew cream recipe here, toasted almond slices, fresh chopped cilantro, diced yellow bell pepper, olive oil.


  • In a large stock pot, heat the olive oil over medium heat. Add the onion. Cook until tender, about 5-6 minutes, and then season with a dash of salt and black pepper. Add the potato, ginger paste, garlic, bay leaf and cayenne pepper. Cook until the garlic is fragrant, about 1-2 minutes.
  • Add the vegetable broth and bring to a boil. Reduce the heat to a simmer and then add the corn, squash and yellow bell pepper. Cook until the vegetables are tender, about 20-25 minutes.
  • Working in batches, transfer the soup to the pitcher of your blender (you may use an immersion blender). Make sure you do not fill the pitcher the entire way and that you cover it with a towel as you blend. Blend the soup until smooth and creamy, about 2-3 minutes. Transfer it back to the stock pot.
  • Season with salt and black pepper and let stand over low heat. If you find that the soup is too thick to your liking, you may thin it out with a little bit of water. If you find that the soup is too thin to your liking, you may stir in some cashew cream (recipe here).
  • Serve warm with desired toppings. Enjoy!


Sweet corn off the cob may be substituted for frozen corn. Corn isn't in season here in Colorado yet, so I opted for the frozen stuff. If you do happen to go fresh, don't add it to the soup until the rest of the veggies have cooked for at least 10-15 minutes.