OurHealthy_Kitchen

1. Cut the corn kernels off the cobs and place the shaved cobs in a large pot. Cover with the vegetable broth and heat over high heat. Once the broth is boiling, lower the heat to a simmer and let simmer for 20 minutes, covered. Remove and discard the cobs and set the broth aside for later.

2. Heat the olive oil in a large pot over medium heat. Add the onions, celery, bell pepper, salt, and pepper. Sauté until the onions are translucent and the vegetables are tender, about 8 to 10 minutes.

3. Add the nutritional yeast, parsley, smoked paprika, chili flakes, and garlic to the pot. Stir until very fragrant, about 1 minute.

4. Add the potatoes and corn to the pot and stir. Add in the corn broth made earlier and bring to a boil. Once boiling, reduce the heat to a simmer. Simmer, covered, until the potatoes are tender, about 20 to 25 minutes.

5. Remove about 1 1/2 cups of the soup and place it in a blender. Add the non-dairy milk and miso to the blender and blend until smooth. Pour the blended mixture back into the pot, add the lemon juice and stir well. Top with chopped chives and enjoy!