1/2 ear Corn on the Cob
1/2 Red Potato (medium, chopped)
2 ozs Tofu (medium, chopped)
1/8 Yellow Onion (medium, diced)
3/4 Garlic (cloves, large, with skin on)
1 cup Vegetable Broth
1/4 tsp Liquid Smoke
Sea Salt & Black Pepper (to taste)
1 1/2 tsps Chives (chopped, flowers optional)
1. Preheat the oven to 375°F (190°C). Add the corn, potatoes, tofu, onion, and unpeeled garlic cloves to a baking sheet. Sprinkle some water (or broth) over everything and season with salt and pepper to taste. Bake for 30 minutes.
2. Remove the kernels of corn from the cob by slicing it vertically down the cob. Remove the skin from the garlic cloves.
3. Heat a large pot over medium heat and add the baking ingredients to the pot. Add the broth and liquid smoke and stir. Bring everything to a boil then turn off the heat and allow it to cool for a couple of minutes.
4. Blend with an immersion blender, or carefully transfer the soup to a blender and blend until smooth. Season with additional salt and pepper if desired. Divide into bowls, top with chives, and enjoy!
Refrigerate in an airtight container for up to five days. Freeze for up to three months.
One serving is equal to approximately 1 1/2 cups.
Bake the vegetables in oil or butter. Use smoked tofu instead or add additional liquid smoke and/or smoked paprika.
- Cook Time: 45 minutes
- Serving Size: 1
- Calories: 187
- Sugar: 7g
- Sodium: 677mg
- Fat: 4g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg