๐Ÿ”น 4 cups of Vegetable Broth
๐Ÿ”น 2 cups of Plant Milk
๐Ÿ”น 1 tbsp of Avocado Oil
๐Ÿ”น 3 cloves of Garlic minced
๐Ÿ”น 2 cups of Kale chopped
๐Ÿ”น 1 tbsp of fresh Dill chopped
๐Ÿ”น 2 ribs of Celery diced
๐Ÿ”น 1 cup of Onion chopped
๐Ÿ”น 1 tbsp of fresh Thyme chopped
๐Ÿ”น 3 Ears of Corn Kernels removed
๐Ÿ”น 4-5 small Yellow Potatoes washed and cubed
๐Ÿ”น 1 cup Red Bell Pepper chopped
๐Ÿ”น 2 tbsp of fresh Chives chopped
๐Ÿ”น Salt & Pepper to taste


โ–ถ๏ธ In a large pot, heat the oil on medium heat. Add the onions and sautรฉ until translucent, about 3-5 minutes.

โ–ถ๏ธ Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-10 minutes.

โ–ถ๏ธ Add in the garlic and fresh herbs. Mix well and cook for another 2 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.

โ–ถ๏ธ Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.

โ–ถ๏ธ Allow the soup to simmer covered for another 15-20 minutes before serving.