Description
Vegan Corn Chowder - this ultra creamy soup is filled with sweet corn, potatoes, and bell peppers. Raw cashews add richness to the broth!
Ingredients
- 2 tablespoons vegan butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 4 ears corn, kernels removed
- 5 cups diced potatoes
- 4 cups vegetable broth
- 1 cup water
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup raw cashews, see note
Instructions
Melt the butter in a large soup pot or dutch oven over medium high heat. Sauté the onion and bell pepper until tender, about 5 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
Add in the corn, potatoes, vegetable broth, water, paprika, salt and pepper. Bring to a simmer, cover, and cook until the potatoes are fork tender, about 10-15 minutes.
Transfer a third of the soup to a blender along with the cashews. Blend until creamy. Return to the pot, stir, and serve!
Notes
Butter: You can also use oil in a pinch, but butter adds great flavor and richness.
Cashews: If you have a high speed blender, proceed with the recipe as written. If not, it's best to soak the cashews before blending. Check out this post for a quick soak method.
Nutrition
- Serving Size: 1/6th recipe
- Calories: 316
- Sugar: 8g
- Sodium: 964mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg