Here in New England, the winter is hanging on. Ten days into April, and the snow continues to fall. But this is nothing that a little Golden Corn Rosemary Potage can’t clear up. “Potage” is a thick soup, which is a likely candidate for a relentless winter, corn is a signature summer item, and rosemary smells like earth coming back to life — bring the three together, and we have ambiguous spring.


3 sprigs of fresh rosemary, chopped
1 bag frozen corn
1 daikon radish, peeled and diced
1 carrot, peeled and diced
3 medium yellow-fleshed potatos, peeled and diced
1 bell pepper, seeded and diced
4 cloves of garlic, minced
1 yellow onion, diced
2 tablespoons coconut oil
1 can coconut milk
2 tablespoons vegan buttery spread (I like WayFare)
2 tablespoons vegan sour cream (WayFare)
Vegetable stock (to desired consistency)
Sea salt and ground pepper to taste



In a medium/large pot, heat coconut oil. Add onion, pepper, carrot, radish, and sea salt, cooking until coated in oil and looking jubilant. Add in the garlic and half the rosemary, and saute a bit longer, until vegetables soften.

Add coconut milk, butter, and sour cream, along with more sea salt, and ground pepper. Once broth is melted, determine how much stock to add, depending on how thick you’d like the potage.

Add the corn and bring to a gentle boil. Cover the pot and simmer until potatoes reach desired softness (about 8-10 minutes).

Garnish with the rest of rosemary. Serve with crusty bread.

Here’s to a quick May. May the potage deliver.


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