Considering it's quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.
Author: Epicurean Vegan
Ingredients
1 C onion, diced
1 C celery, sliced thin
5 cloves garlic, minced
1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes.
Add the garlic and saute another 3 minutes.
In a large bowl, whisk together the nutritional yeast and vegetable broth.
In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes.
Add the potatoes and corn and simmer 10 minutes. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/01/31/potato-and-corn-chowder/