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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I like the lime accent. Based on PPK version. Ingredients:
2 medium russet potatoes, chopped |
3 cups water |
2 vegetable bouillon cubes |
3 cups corn kernels |
1 red pepper, chopped |
1 jalapeno pepper, diced |
1 1/2 cups onions, diced |
1 cup carrot, diced |
1 lime, juice of |
1 teaspoon thyme |
1 teaspoon rosemary |
1 bay leaf |
1/4 cup soymilk |
1 tablespoon maple syrup |
Directions:
1. Put water, vegetble cubes and potatoes in pot. Boil until potatoes are done. Puree with immersion blender.
2. Add rest of ingredients and simmer 20 min until the carrots are done.
3. Fish out the bay leaf. Salt and pepper to taste.
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