1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
1 red or yellow bell pepper , chopped
1 teaspoon olive oil
1-2 cloves garlic, minced
1 bay leaf, broken in half
1 teaspoon dill
1 teaspoon oregano
pepper, to taste
2 cups vegetable broth
3 (15 ounce) cans vegan creamed corn
salt, to taste
1/4 teaspoon chilli powder, optional
1/8 teaspoon celery seed, optional
2 cups nondairy milk (I use soy)
1. Saute onion, vegetables, and garlic in olive oil. As vegetables cook, add dill, oregano, bay leaf, and pepper. When onion turns clear, add broth.
2. Bring to a boil, then add creamed corn, salt, celery seed, and chilli powder. Return to boil, and let simmer 5 minutes.
3. Add milk, return to boil, and simmer 10 minutes. Serve with good toast or vegan crackers. The recipe makes a nice big pot of soup.