With all the snow days in the NY area, I've been working a lot from home. That means the Food Network has been on often as background noise. Obviously most of the recipes made on there are far from vegan, but every now and again I catch something either vegan-ready or vegan-adaptable. Adaptable was the case with this corn soup made by Giada DeLaurentis.Thinly slice and then a sautée two shallots. Once cooked, place them in a blender.
Add 1 lb of frozen, thawed corn and 3 cups of veggie stock to the blender and blend together until smooth.
Pour that mixture back into the pot where the shallots were cooking, and start heating it up.
While that is coming to a summer, cut 2 tomatoes in half, remove the seeds and cut into cubes.
Add tomatoes to the corn mixture and continue to heat.
Chop about a half cup of fresh basil and add to the soup as well - just gently mix for a minute or two.
Sprinkle with salt and pepper.
Courtesy of Giada at Home - vegetable stock was an adaptation
