Most popcorn soups are made with lots of butter and heavy cream, but this vegan version uses organic corn and white beans to get that rich, creamy texture.

Benefits:

Cannellini beans are in both protein and fiber. They aid in elimination, help balance blood sugar, may help lower cholesterol, and are a source of iron, which may boost energy levels

Onions are an excellent source of quercetin, a phytonutrient noted for its antibacterial, antiviral, and anticancer properties.

Black Truffle Popcorn Soup

Ingredients:

1 tbs. coconut oil

½ cup yellow onion, diced

1 cup frozen organic corn kernels

¼ cup organic popcorn (unsalted or lightly salted) + extra for garnish

1 cup cannellini beans

4 cups vegetable stock

½ teaspoon black truffle salt (can use regular or omit)

Instructions:

1. Heat oil in a large stockpot, using medium low flame.
2. Add the onion to the pot, sweating them, being careful not to brown them. This should take 3-5 minutes.
3. Add corn, popcorn, and stock. Simmer over medium heat for 30 minutes.
4. Carefully transfer to a blender, add beans and salt, and blend until smooth. If you used a salted popcorn, you may not need salt at all. The black truffle salt is more for the truffle taste, not the salt taste.