3 cups (750 mL) So Nice Organic Almond Unsweetened
salt and pepper, to taste
In a large pot, heat oil over medium heat. Add bacon, if using, and cook until starting to crisp, about 4 minutes. Stir in onion and cook, stirring often, until translucent, about another 4 minutes. Stir in garlic, potatoes, corn kernels, peppers, bay leaf and thyme. Cook, stirring often, until potatoes start to soften, about 8 minutes. Stir in zucchini.
Sprinkle flour over vegetables and cook, stirring constantly for 1 minute. Stir in stock and let it come to a simmer before reducing heat to medium-low and adding So Nice Organic Almond Unsweetened. Allow soup to simmer and thicken until potatoes are soft, about 8 to 10 minutes. Season to taste with salt and pepper and remove thyme sprigs and bay leaf. Serve while warm.
Tip: try stirring in 1 tsp (5 ml) smoked paprika when adding the zucchini for a smoky flavour
Makes 6 servings
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