Recipe 20/36 Nut Brown Corn & Potato Recipe

1 large onion
2 ribs of celery
1 cop of fresh or frozen corn
3 large russet potatoes
1/4 cup of olive oil
1 cup of almond nut milk (I make my own, see notes for info)
3 cups of vegetable stock
Salt and pepper to taste


  • dice onions and celery, toss in corn, sweat in olive oil
  • cube potatoes into 1/4 inch cubes
  • Add nut milk and stew, bring to a boil and then lower it to a simmer until potatoes are tender
  • Notes

  • I made the nut milk by putting a cup of water, 1/3 cup of almonds,n1/3 cup of cashews and 4 walnuts into a blender and running it until it looks like milk.
  • In this case, instead of using vegetable stock, I had boiled water to make mashed potatoes, so I used the remains of the water instead of stock.
  • This was a good simple soup with a creamy textures, a slightly nutty flavor, especially with the occasional hint of walnuts.
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