Yoga Shelter's Vegan Creamy Corn Soup

(WJBK) - If your Thanksgiving menu is heavy on the meat dishes, Lisa Paskel from Yoga Shelter has a suggestion for you. Along with the help from yoga teachers and students, she's created a vegan/vegetarian cookbook.

Paskel stopped by The Nine Monday to show off a corn soup to serve up this Thursday.

Mama’s Vegan Creamy Corn Soupalicious

3 bags - 16 ounces each, organic frozen corn**
2 - 3 yellow or orange bell peppers, cubed
1 medium onion, diced
2 - 32 ounce cartons organic vegetable broth
organic brown sugar, 1 big handful
3 tablespoons olive oil
salt, black pepper, red pepper flakes

Equipment
blender, food processor or Vita Mix

Preparation
In a soup pot, heat 3 tablespoons of olive oil on medium heat
Add diced onion and cubed pieces of bell pepper, saute, do not brown
Add salt, pepper and red pepper flakes, to taste
Add to the pan, 2 1/2 bags of frozen corn with 1/2 carton of vegetable broth
Turn down heat to low
Cook for 15 minutes
Place entire contents of soup pot in a Vita Mix, blender or food processor
Add another half carton or so of vegetable broth and blend until smooth
Place mixture back in soup pot
Add another ¾ carton of vegetable broth and 1 big handful of brown sugar
Heat slowly to simmer

Serves 4-6

*you can roast some pine nuts or vegan bacon pieces and put on top.
** Leftover frozen corn can be used in another recipe, if desired.

Online: www.yogashelter.com