Vegan Corn Chowder Soup (Print Version)
# Ingredients:
01 -
1 medium onion, diced
02 -
2 ribs celery, diced
03 -
½ red bell pepper, diced
04 -
4 cloves garlic, minced
05 -
1 pound Yukon gold or red potatoes, peeled and cubed
06 -
4 cups sweet corn, fresh, frozen, or canned
07 -
3 cups vegetable broth
08 -
2 tablespoons nutritional yeast
09 -
1 bay leaf
10 -
1 teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
½ teaspoon smoked paprika
13 -
½ teaspoon dried thyme
14 -
½ teaspoon salt
15 -
¼ teaspoon black pepper
16 -
1 cup plain, unsweetened soy milk
17 -
¾ cup raw cashews
18 -
2 tablespoons fresh parsley, optional garnish
# Instructions:
01 -
In a large pot, water sauté the onion, celery, and red bell pepper until the onion is translucent. If the vegetables start to stick to the pot, add a small amount of water to deglaze the pan.
02 -
Add the garlic and sauté for another two minutes.
03 -
Add the potatoes, corn, vegetable broth, bay leaf, and seasonings. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
04 -
Add the cashews, nutritional yeast, soy milk, and two cups of the soup to a high-speed blender and blend until smooth.
05 -
Pour the blended mixture into the soup pot and continue heating until warmed through.