vegan Corn Chowder
A simple recipe for a wonderfully creamy and delicious vegan corn soup. Perfect for fall
Portionen 4 servings
Kochutensilien
- hand-held blender or regular blender
Zutaten
- 2 tbsp canola oil organic
- 2 spring onions organic
- 3 cloves of garlic organic
- 200 g celery organic
- 600 g sweet corn approx. 5-6 corn cobs, organic
- 600 ml vegetable broth organic
- salt to taste, organic
- white pepper to taste, organic
- ground coriander optional, organic
- ground caraway optional, organic
- paprika powder to taste, organic
- 150 ml soy cream organic
- 200 ml water optional
- 1/2 red pepper organic
- 1 green pepper organic
- 1 corncob organic
Anleitungen
- Cut off the green of the spring onions and possibly use as a topping to serve. Finely chop the onions.
- Peel and press the garlic cloves.
- Remove the corn grains from the cobs with a knife and collect in a bowl.
- Heat the oil in a pan and sauté the onions briefly. Add the garlic, celery and corn. Continue steaming briefly (approx. 2-3 minutes).
- Deglaze with 600ml vegetable stock and bring soup to the boil. Cover and simmer at medium heat for about 30-40 minutes.
- Meanwhile, wash green and red peppers under running water, halve, core, remove white partitions and cut into fine pieces. Using a knife, remove the corn grains from another corn cob.
- Puree the soup with a hand blender to a creamy soup. Alternatively, a regular mixer can be used.
- Season the soup to taste with the spices listed above.
- Add soy cream. If the soup is too thick, add a little bit of water. I have added 200ml.
- Add the pepper pieces and the remaining corn grains to the soup and bring to the boil again for about 10 minutes until the corn grains are done.