Ingredients
Olive Oil
1 medium onion, diced
4 medium russet potatoes, peeled and chopped into 1/2″ thick pieces
1 medium head cauliflower, cored and chopped into florets
7 cups vegetable stock
1 cup heavy cream (I used non-dairy)
4 tsp salt or to taste
1/2 tsp ground black pepper
1/4 to 1 tsp cayenne pepper, or to taste
2 cups corn kernels, cooked from fresh or frozen
1 Tbsp parsley, finely chopped
Jalapeno slices & sriracha for garnish
Instructions
Heat olive oil in the bottom of a soup pot over medium and sauté onion 5 minutes or until soft
Add chopped potatoes and cauliflower, 7 cups vegetable stock, along with 4 tsp salt, 1/2 tsp black pepper and cayenne pepper to taste. Stir and bring to a boil. Cook until the potatoes and cauliflower are soft and cooked thoroughly, about 20 minutes.
Stir in 1 cup cream and turn off the burner.
Grill your defrosted or fresh corn on a grill pan heated with oil. Salt and pepper it and cook until it is charred to your liking.
Puree the soup in batches in a blender until completely smooth
To serve, ladle into bowls and garnish corn, sliced jalapeño, fresh parsley, and sriracha dots.