2 tbsp olive oil
1 small white onion
8 nugget potatoes, washed and diced
1 can creamed corn
1 cup peaches & cream corn
2 cups unsweetened almond milk
1 red bell pepper, washed and diced
1/8 tsp cumin
salt, pepper and paprika to taste
In a large saucepan, saute onion and potatoes on medium heat until onions are transluscent - about 6 minutes. Add both kinds of corn, almond milk and spices. Bring to low boil on medium heat. Lower heat and simmer for 20 minutes, stirring occasionally.
Using a ladle, scoop 1/2 of the soup mixture into a food processor or blender and process until smooth. Carefully pour back into the saucepan, add bell pepper and simmer for another 10 minutes. Serve hot.
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One of my favourite parts of the Santa Claus parade was from the City of Vancouver's garbage collection, which was encouraging people to think about how much garbage we will create this holiday season.