This vegan corn and yellow bell pepper soup recipe is a soup to crave in the spring and summer months. Sweet corn and subtle yellow bell pepper (with a hint of yellow squash) make up the base for this addicting and healthy soup. A simple Yukon Gold potato acts as the thickening agent, and an assortment of fun toppings like crunchy almonds, fragrant cilantro and a homemade cashew cream bring the whole dish together. Soups aren’t just for winter anymore! This corn and yellow bell pepper celebrates all things spring!
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