Vegan soups can get a bad rep for being a bit bland, but this soup is flavorful – the Jamaican jerk seasoning paste is the key ingredient and gives it a deep smoky flavor.

Corn is lightly browned and sautéed with onions, garlic, bell pepper, and tomatoes. Potatoes are added for heartiness. Feel free to add coconut milk as well for an even richer taste.

Ingredients

3-4 Tbsp olive oil
1 13 oz corn (may also substitute with fresh or frozen)
1 small onion
1/2 bell pepper
4 garlic cloves
1 large tomato
2 medium potatoes
2 tsp jamaican jerk seasoning paste (or to taste)
4 cups water or veggie stock (may also add coconut milk)
1 Tbsp paprika
1 tsp adobo seasoning (optional)
1 tsp black pepper
salt (to taste)

Instructions

In a pot, sautee the corn and onions. Make sure the corn turns lightly brown and crispy and the onions soften.
Add in the bell pepper and garlic until aromatic. Now add in the chopped tomato and seasonings (Jamaican jerk seasoning paste, adobo, paprika).
Peel and chop your potatoes. Throw them into the pot along with the water/stock. Bring to a simmer and cover with a lid.
Once the potatoes are fork tender, blend with an immersion blender until mostly smooth.
Taste and adjust for seasonings. Feel free to add more Jamaican seasoning paste, salt, pepper, etc.