Preparation:
Sauté onion, garlic and bell pepper, cumin powder and chipotle powder for 2
minutes on medium heat. Meanwhile, in a blender, purée half the broth and
one package of corn and add to the pot. Repeat with remaining broth, and second
package of corn. Remove 1/2 cup of soup to a small bowl and with a spoon mix
in the peanut butter and nutritional yeast. Return to pot. Add half of the
fresh parsley, plus salt and pepper to taste. Let heat thoroughly (best not
to boil). Taste and adjust spices if desired. Serve hot, garnished with
remaining parsley. |
