Chili, Corn, and Red Capsicum Soup
4 corn cobs
30 g (1 oz.) Earth Balance “butter”
2 red capsicums, diced
1 small onion, finely chopped
1 tbsp. plain flour
2 cups (16 fl. oz.) vegetable stock
1/2 cup (4 fl. oz.) vegan sour cream
Cut the kernels off the corn cobs. Heat the butter in a large saucepan over medium heat. Add the corn kernels, capsicum, onion, and chili and stir to coat the vegetables in the butter. Cook, covered, over low heat, stirring occasionally for 10 minutes or until the vegetables are soft. Sprinkle with the flour and stir for a further minute on medium heat. Remove from the heat and gradually add the vegetable stock, stirring together. Add 2 cups of water and return to the heat. Bring to a boil then reduce the heat to low and simmer, covered, for 30 minutes or until the vegetables are tender. Cool slightly.
Ladle about 2 cups of the soup into a blender and purée until smooth. Return the purée to the soup in the saucepan, pour in the vegan sour cream and gently heat until warmed through. Season to taste with salt.