1. Saute the onions and red pepper in a nonstick pan or with a spray of nonstick coating until the onions are translucent. Add the potatoes and continue to saute for 5 more minutes, stirring often to prevent sticking.
2. Add the water, 2 tablespoons nutritional yeast, broth mix, salt, and herbs. Simmer for 20 minutes, until the vegetables are completely cooked.
3. Meanwhile, blend the milk, 1 cup corn and the remaining yeast in a blender until absolutely smooth and creamy.
4. Just before serving, add the other 2 cups corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.