Vegan Corn and Poblano Soup

Shtep 1- for the knife work: de-bone 4 corns, rough chop 1 white onion, smash 4 cloves of garlic, smoosh one quarter size knob of ginger, dice one poblano, and finely slice one metric handful of chives.

Shtep 2- in q sauce pot on medium high, add in 1/4 cup of good olive oil and add the diced vegetables (not the chives tho don’t be weird). Turn the heat to medium and allow to sweat for 20 minutes stirring occasionally. Crank the heat to high and add in 1/2 cup of white wine and reduce by half. Cover with either vegetable stock or water till covered and stir in the spice blend (in video). simmer on medium for another 20 minutes or until slightly thickened.

Shtep 3 (optional)- carefully ladle out half of the soup mixture into a blender and blend on high until smooth. Then add that back into the soup to smooth it out.

Shtep 4- season with salt, pepper and a squeeze of lemon. Serve with olive oil, and the sliced chives 🫶🏽🧨 love y’all, drop a ⚡️ if you made it this far ✌🏽