This plant-based corn soup is delicious hot or cold.
This plant-based version of corn soup gets its creaminess from the corn. It’s also light from the vegetables, and a little bit smoky from the roasted poblano.
This version of corn soup is excellent hot or cold.
Servings: 4
Note: To roast the poblanos, put them on a metal skewer or long fork and hold the poblanos directly over the flame of a gas stove until they’re blackened. Then put them in a paper or plastic bag to steam. When cool enough to touch, remove the skins.