This chunky soup is loaded with vegetables and gets a bit of creamy texture from walnut cream. Reserve a little corn and diced red pepper for garnish.
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon garlic, minced
2 ribs celery, chopped
3 cups vegetable broth
1 cup corn
1 tablespoon sherry vinegar
3/4 teaspoon celery salt
1/2 teaspoon smoked paprika
1(8-oz.) Yukon gold potato, diced
1 red pepper, diced
1/2 cup California Walnut Cream
Sea salt and freshly ground black pepper
Chopped chives for garnish
Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
Add vegetable broth, corn, vinegar, celery salt, smoked paprika, potato and bell pepper Cover and cook for 30 to 40 minutes or until potatoes are soft.
Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
