Step 1

First, prep all of your veggies. Separate the Cilantro stems from the leaves and finely chop them; save the leaves to garnish the soup at the end of the recipe.

Step 2

Add the Corn to a large non-stick pot over Medium-High Heat. My Corn was very juicy so I did not need to add any water to get this “started”, but if your Corn is dry, add 1/3 cup of Water to the pot as well to get things going. “Sear” the Corn for 10-12 minutes, stirring occasionally to ensure that all sides are evenly cooking. The Corn will gradually become brown around the edges, and you may have some brown marks on the bottom of the pot – don’t worry though, this is creating flavor!

Step 3

Next, “de-glaze” the pot by adding 1/2 cup of Water to it; this will remove the brown marks on the bottom of the pan. Add the Bell Pepper, Red Onion, Garlic, Jalapeño, Cilantro Stems, Garlic, and Smoked Paprika to the pot; reduce the heat to medium and sauté until the Onion is translucent.

Step 4

Add the Vegan Cream Cheese to the pot and mix it in with the veggies until it is evenly distributed. Then, add the Gold Potatoes and Vegetable Broth, stirring well.

Step 5

Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 10-12 minutes, or until the Potatoes are tender.

Step 6

Transfer half of the soup into a Blender and carefully blend until smooth and creamy; return this to the pot, then mix well.

Step 7

Divide the soup into bowls, then top with Cilantro leaves and a squeeze of fresh Lime. Leftovers will keep in the fridge for up to 7 days.