Gluten-Free, Vegan, Serves 6

• 8 ears of corn
• 3 liters of water
• 7 Tbsp vegan butter
• 1/2 white onion minced
• 2 cloves garlic minced
• 1 stalk celery minced
• 1/2 leek sliced thin
• 1 cup coconut cream
• 2 sprigs of thyme
• 1 bay leaf
• salt and pepper to taste
• Top with:
• frozen corn kernels
• fresh green onions

Directions:

Remove kernels from corn and transfer them into a bowl. To prepare the stock cut the cobs in half and place them into a large pot of boiling water. Bring to a boil, lower to simmer for 30 minutes, and strain. Melt butter in a pot over medium heat. Add onions, leek, celery, and garlic. Saute until soft, about 4-5 minutes. Stir in corn and cook for an additional 6-7 minutes. Transfer corn stock and herbs into the pot. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat, take the herbs out, and stir in the cream. Using an immersion blender, blend until soup is smooth. Strain if needed to reach desired texture. Serve chilled and top with additional corn and green onions.