Makes 4-6 servings
- 1 potato
- ¼ cup of ghee or butter
- Pinch of hing (optional)
- Carrot, thinly sliced
- 1 stalk of celery, sliced
- ½ teaspoon of dried thyme leaves
- ½ teaspoon of dried basil leaves
- ⅛ teaspoon of rosemary leaves, dried or fresh
- 2 tablespoons of minced fresh parsley
- 2 large tomatoes, chopped
- ¼ cup of flour
- 3½ cups of non-dairy milk
- 2½ cups corn kernels
- ½ teaspoon of paprika
- Salt and black pepper
- Boil the potato until tender. Drain. When cool enough to handle, peel and cut into chunks.
- While the potato cooks, melt 1 tablespoon ghee or butter in a skillet. Sauté the hing, carrot, celery, herbs, and parsley on a low heat for 5 minutes, stirring frequently.
- Add the tomatoes and cook until the vegetables are tender, about 5 minutes or more.
- Melt the remaining 3 tablespoons of ghee or butter in a 2-quart saucepan. Add the flour and cook for 1 minute on a low heat, stirring constantly with a whisk. Slowly add the non-dairy milk. Beat with the whisk to remove any lumps.
- Add the sautéed vegetables, potato, corn and paprika. Simmer until the corn is tender, and the soup is thickened, about 3-4 minutes. Season to taste with salt and pepper.
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