Nothin’ like a full-bodied bowl of creamy soup. Ladies and gentlemen, this dish is thick and perfect all year long. The coconut milk gives this dish its creaminess, the sweet corn its sweetness, and a dash of cinnamon gives a subtle, spicy kick. If you ever wondered what vegan dishes can be cooked sous vide, well here’s one! Okay, some cooking notes: I use Melt Organic vegan butter, since that’s the closest thing that tastes like real butter to me. It’s pretty damn buttery. Additionally, don’t skip out on the full-fat coconut milk if you want a creamy soup. If you want to add more butter because you really love butter, I’d say go for it. Feel free to taste the soup after it has been blended. Add a little this-or-that if need be. I topped my creamy soup with cayenne pepper and corn to give it more texture and heat.
I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy. www.plantbasedandbroke.com