Step 1

Peel and dice the onion, garlic, carrots and potatoes. (Dice the potatoes into 1/2 ich cubes. The smaller that you dice the potatoes the faster they will cook.)

Step 2

Add the diced onion to 3 tablespoons of olive oil and cook for 5 minutes over low heat. Add the minced garlic, salt, and smoked paprika then sauté for an additional 1 minute.

Step 3

Add the vegetable broth, carrots, potatoes, and corn then turn up the heat to medium-high and bring the soup to a slow boil.

Step 4

Cover and simmer for about 15 minutes until the potatoes are tender. (The size of the potato cubes will determine how long it will need to simmer.)

Step 5

Add the plant-based milk and simmer for 5 more minutes. Then add additional salt and ground black pepper to taste or some Tony Chachere's for a little spice.