6cupsred potatoes, unpeeled and cut into ½" cubes(810 g)
1cupred bell pepper, diced(150 g)
1cupyellow onion, diced (160 g)
3cupsunsweetened non-dairy milk(710 ml)
1cupwater(240 ml)
1½cupfrozen corn kernels(140 g)
¼cupparsley, chopped(5 g / any variety)
1tablespoonnutritional yeast(5 g)
1teaspoon100% pure maple syrup
Instructions
Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Heat a pot over medium heat for about 2 minutes. Add the potatoes, bell pepper, and onion and cook for 10 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the spices that you set aside earlier and cook for 1 additional minute, stirring occasionally.
Add the non-dairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 - 20 minutes.
Remove about a quarter of the soup, place it in your blender, and blend until creamy and smooth.
Return blended soup to the stock pot, along with the frozen corn kernels, parsley, nutritional yeast, maple syrup, and black pepper. Stir.