Cauliflower Corn Chowder
This Cauliflower Corn Chowder is so creamy and delicious, you would have no clue it is dairy free and vegan!
Servings 5
Calories 381kcal
Cost $16
Equipment
- 1 cutting board
- 1 knife sharp enough to cut vegetables
- 1 pot large
- 1 immersion blender or regular blender
Ingredients
- 3 tablespoon olive oil
- 4 cloves garlic minced
- ½ yellow onion diced
- 1 head cauliflower cut in florets
- 3 cups gold potatoes quartered
- 1 teaspoon smoked paprika
- 1 32 oz carton vegetable broth get an extra carton in case you need to thin your soup
- 2 teaspoon salt
- 3 tablespoon nutritional yeast
- pepper dash
- ½ cup coconut milk full fat
- 3 cups corn fresh cut off the cob or frozen
Instructions
- In a large soup pot, saute garlic and onion in olive oil for about 5 minutes on medium heat until onion softens.
- Add cauliflower, potatoes, smoked paprika, broth, salt, nutritional yeast, and pepper.
- Bring to a boil, then cook on medium high until potatoes and cauliflower are fork tender (10 minutes).
- Blend with immersion blender then add corn and coconut milk. Mix well and let it cook another 3-4 minutes on medium heat then serve with good crusty bread.
- Garnish with parsley! Yum!
Notes
- Get an extra carton of veggie broth to thin out the soup depending how thick or thin you like it.
- If you do not have an immersion blender, you can use a regular blender. Just use caution as the mixture will be hot.
- If you do not like or prefer corn, you could always leave it out or add in chopped bell pepper or a vegetable of choice to add texture.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 57g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1727mg | Potassium: 1318mg | Fiber: 9g | Sugar: 10g | Vitamin A: 842IU | Vitamin C: 90mg | Calcium: 58mg | Iron: 3mg
