1 cup (235 ml) unsweetened, nut-free nondairy milk
2 cups (60 g) packed baby spinach
2 tablespoons (5 g) chiffonade-cut fresh basil, plus more for garnish
4 sourdough bread bowls (8 ounces, or 225 g, each)
½ teaspoon salt, or to taste
Freshly ground black pepper, to taste
In a large pot over medium heat, add 3 tablespoons of water. Add the shallots and garlic to the pot and sauté for 2 to 3 minutes. Add the corn kernels, nutritional yeast, liquid aminos, liquid smoke, smoked paprika, and onion powder to the pot and stir until combined.
Add the vegetable broth and nondairy milk to the corn mixture and bring to a boil. Reduce the heat to medium-low and carefully use an immersion blender to purée about half of the corn kernels (so it remains slightly chunky).*
Cover the pot, bring the soup to a simmer, and cook for 10 minutes, stirring occasionally. Fold the spinach and basil into the soup and cook for another 5 minutes. Meanwhile, preheat the oven to 300°F (150°C, or gas mark 2). Cut the tops out of the bread bowl loaves and cut the bread
out of the center, leaving a roughly 1-inch (2.5 cm) thick wall on all sides. Toast the loaves until lightly golden, about 8-10 minutes.
Season the soup with salt and pepper to taste and divide it among the bread bowls. Garnish with a sprinkle of smoked paprika and chiffonade-cut basil and serve immediately.
The original recipe uses 1 teaspoon of sunflower oil to saute with, but we opted for water and it worked just fine.
If you do not have an immersion blender, you can transfer half of the soup to a blender in small batches and carefully purée it with a towel over the top instead of the lid (or else you run the risk of it exploding everywhere).