Although soup is usually something I savor in colder temperatures, it has composed two of the meals I've cooked this week! Bowl of this and and a buttahmilk biscuit to dip? Heaven.
1 tablespoon Earth Balance
1 small white onion
1 1/2 jalepeno peppers, diced
2 poblano peppers, diced
3 cloves garlic, minced
2 large Yukon Gold potatoes, chopped
2 bay leaves
4 cups water
1 tablespoon red miso
4 ears worth of fresh sweet corn, de-cobbed
1 cup unsweetened almond milk
5 drops of stevia
Melt the Earth Balance over medium heat, then saute onion and peppers together for 7-8 minutes. Add the garlic, cooking for another minute. Throw in your potatoes, bay leaves, 3 cups of the water and the miso. Cook down for 20 minutes. Add the other cup of water, the corn, almond milk and stevia and simmer with a lid on for another 10 minutes. S&p to your taste.
The longer this sits, the better it gets, I'm telling ya!