Vegan Corn Soup - A Light Fall Soup - Top 8 Allergen Free

Remove the outer leaves by grabbing them at the top and tearing them down. Try to get as many of the strands, or hairs, with these first pulls as possible.
Rip the greens and leaves off of the base or fold them back.
Remove the remaining hairs. There is one hair for each kernel of corn on that particular cob.
Lay the cob of corn on its side, then use a sharp knife to slice the kernels off. Rotate the cob until you have sliced off all of the kernels. Collect the kernels to use in your recipe.

Ingredients for Vegan Corn Soup - A Light Fall Soup - Top 8 Allergen Free

3 tbsp. + 1 tbsp. olive oil, divided
2 shallots, peeled and sliced
4 cobs of corn, peeled and kernels sliced off
3 cups vegetable broth
salt and pepper to taste
5 large leaves of Tuscan kale (also called black kale, or dinosaur kale), stems removed and leaves cut into thin slices
2 sliced radishes
ground black pepper to taste

Add 3 tbsp. of olive oil, and the sliced shallots, to a medium saucepan. Saute on low heat until they are translucent, then add the corn. Mix the veggies together and let them cook until the corn turns a darker yellow, about 5 minutes.
Add the vegetable broth and bring to a low boil for 30 minutes or until reduced by about a quarter in volume.
Saute the sliced kale and 1 tbsp. of olive oil in a separate pan until softened. Set aside for now.
Blend the corn, reserving about 1/3 cup of whole cooked corn kernels, and veggie broth mixture until smooth. Depending on your blender, you may have to allow it to cool before blending (this will differ by brand and type of blender).
Pour the soup into bowls, then swirl in the cooked kale and the whole corn kernels you reserved earlier. Season with ground black pepper and garnish with sliced radishes for added spice and flavor.

Serves 2