Ingredients:
4 cups vegetable stock (or 2 teaspoons of vegan Better than Bouillon + 4 cups of water)
1/2 fire roasted corn (frozen from trader joes)
1/4 cup washed and sliced leek (just the white part)
1/4 cup Just Egg (vegan egg substitute)
1 teaspoon toasted sesame oil
1/2 teaspoon Celtic sea salt
1 inch peeled and sliced ginger
In a saucepan:
combine sesame oil, ginger, and leek - sautee on medium high for approximately 5-8 minutes. Add corn. Sautee for another 5 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer and cover. Allow to simmer for 10 minutes. Remove lid, whisk Just Egg into soup. Serve and enjoy.
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