- 1 medium onion, diced
- 2 stalks celery, sliced
- 1/2 cup carrots, julienned
- 1 large poblano chili, roasted and diced
- 2 garlic cloves, grated
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 3 medium (skin on) potatoes, washed and diced
- 4 cups fresh or frozen corn*
- 1 can full fat coconut milk
- 1/2 cup corn kernals
- 1/2 cup micro-greens
- 1/4 cup sprouted lentils (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano
- Mix all ingredients well in a small bowl and set aside.
- Warm a medium-size skillet over medium-high heat, add onion, celery, carrot, chili, and 2-3 tablespoons vegetable stock. Saute for 4-5 minutes until vegetables begin to soften. Add garlic and spices cook for 1-2 minutes.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium-low.
Cover and cook for 15-20 minutes until potatoes are fork-tender. Reduce heat to low.
Add coconut milk and whisk into the soup mixture.
Adjust seasonings. Careful with the oregano as it can make the soup bitter.
- Ladle into bowls and garnish.
Do not use canned corn if possible. Canned vegetables have a metallic taste and are often loaded with sodium (preservatives). In the winter frozen organic corn is best.