have cake, will travel!

I had nothing left in the fridge, freezer, or pantry, but for a bunch of frozen corn and instant potato flakes, as well as an opened box of Wolfgang Puck organic vegetable broth that was threatening to get a life of its own were it not to be used right there and then.

as with so many other soups, the longer you let it sit, the better/thicker it gets. this soup freezes beautifully! dare I say? it got even better after being frozen, thawed, and reheated.

1 T extra virgin olive oil
1/4 cup chopped red onion
2 cups frozen [thawed] or fresh corn
1 1/2 cups instant potato flakes
3 1/2 cups vegetable broth [you can use half broth, half purified water if you are watching your sodium intake]
1 cup unsweetened soy milk [any other "milk" is fine. you can even use sour cream or cream cheese for even more creaminess and thickness]
1/4 cup chopped fresh parsley, packed [you can use 2 T dried but it's better fresh!]
2 T minced fresh basil [same thing about dried, 2 t should do it]
1/2 T cracked black pepper or non-cracked, to taste

[feel free to add more veggies to this soup if you have them or feel like it! spinach or collard greens would be great, bell pepper, carrots of course, celery too.]

place oil in a large saucepan, heat on medium high. add chopped onion and let cook until it becomes translucent. add broth and potato flakes, stir until the flakes have been dissolved.
throw in corn, pepper, and let simmer for 5-10 minutes to let the flavors blend together.
add parsley a few minutes before soup is done simmering.

serves 4-6.

[if you are adding other vegetables, be sure to cook them right after the onion has become translucent, and let cool until veggies are tender but not mushy, before adding the broth.]