Equipment
- stove
Ingredients
- 6 oz tempeh bacon, chopped
- 1 yellow onion, chopped
- 1 bunch green onions, chopped (whites/greens separated)
- 5 garlic cloves, minced
- 12 oz petite red or yellow potatoes, cubed
- 6 ears sweet corn, kernels cut off
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp paprika
- pinch of turmeric, optional, for color
- 1 cup white wine, dry
- 4 cups water
- 1½ tbsp vegan “chicken” bouillon
- 2 bay leaves
- ½ cup coconut cream, thick, solid part of can only
- 3 tbsp nutritional yeast
Method
- Heat a large Dutch oven over medium heat and add a splash of water, broth, or cooking oil to coat. Add in the chopped bacon and cook for 4-5 minutes until crisp and golden. Remove and set aside.
- Add another splash of liquid or oil, and add in the onion, whites of the green onion and garlic, and sauté for a few minutes until fragrant. Add in the potatoes and corn and season with salt, pepper, paprika, and optional turmeric.
- Pour in the wine and let it simmer, letting some evaporate. Pour in the water, add the bouillon and bay leaves and stir. Increase heat to bring to a gentle simmer. Reduce heat to low and cover, simmering for 15 minutes.
- Remove the bay leaves and add in the coconut cream and nutritional yeast. Stir until coconut cream has emulsified.
- Transfer half the soup to a blender and puree until smooth and creamy. Return to the pot and stir. Season to taste with salt and pepper.
- Serve hot, topped with bacon crumbles, greens of the green onions, and fresh cracked black pepper and flaky sea salt.
Nutrition
Serving 1servingCalories 285kcalCarbohydrates 35gProtein 13gFat 12gSaturated Fat 7gPolyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 0.01gSodium 862mgPotassium 827mgFiber 5gSugar 8gVitamin A 298IUVitamin C 15mgCalcium 61mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
