Creamy Corn and Leek Soup
Creamy corn and leek soup - gluten free and vegan, and perfect for the first cool nights at the end of summer!
Ingredients
- I c sliced and cleaned leeks
- 1 jalapeno minced
- 3 T minced fresh sage
- olive oil for pan
- corn kernels cut from 2 ears fresh corn or 2 c
- 4 c cooked white beans
- 1 qt vegetable broth can include bean cooking liquid
- pinch salt if needed depending on broth
Instructions
- Saute leeks and jalapeno in olive oil in pan, adding sage at the end.
- Put sauteed leek mixture, corn, cooked beans, and broth in soup pot. Use immersion blender to blend until nearly smooth.
- Bring to a simmer, and cook for 10 minutes.
Tried this recipe?Let us know how it was!