1Tbl Capital Hill Seasoning(shallots, dill weed, parsley and chives) Not required, but tasty.
juice of ½ lemon
sea salt and pepperto taste
In a large pot over medium heat, add ¼ cup water or vegetable broth and sauté onion, garlic, 3/4 cup red pepper, and celery for 10 minutes or until soft.
Add diced potato, vegetable broth, and non-dairy milk and mix well.
Add spices, nutritional yeast, and lemon and stir to combine. Bring to a boil. Once at a boil, reduce to simmer, cover the pan with a lid and simmer gently for 15-20 minutes, or until potatoes are tender.
Once the potatoes are tender, add corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
Pour back into the pot and stir well. Add salt and pepper to taste.
Top each serving with chopped green onion, cilantro and extra bits of corn and red pepper.