Following the cold appetizers at our chocolate-themed dinner party, where chocolate was included in every course, we had soup. Crunchy corn, silky zucchini, tender onions and sweet carrots mingled in an earthy, subtly-spiced broth. Cocoa powder added richness and depth in flavor, aroma, and color.
Inspired by this recipe that appeared in Southern Living magazine in 1996, I took the idea, tinkered with it a bit, and veganized it.
Fresh corn kernels add succulent pops of sweetness, so I’d definitely recommend using fresh if you can. Otherwise, substitute a similar amount of canned or frozen corn.
Vegan Chocolate Vegetable Soup
2 TBS extra virgin olive oil
1 onion, chopped
1 jalapeno, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 carrot, diced
1 zucchini, diced
Corn kernels from 2 ears of corn (or 1 cup or so canned or frozen corn)
2 TBS sugar
2 TBS cocoa powder
2 TBS flour
1 tsp cinnamon
1-1/4 tsp salt
4 c water
Place all vegetables and oil in a large pot. Cover and cook, stirring occasionally, until soft, about 10 minutes.
Add remaining ingredients except water. Cook, stirring, for 2 minutes.
Stir in water. Mix well. Cover. Cook 15 minutes.
Still to come: The triple-decker main course…