Vegan Vegetable Chowder with Potatoes
Vegan Vegetable Chowder with potatoes! You are going to love this healthy and hearty vegetable corn chowder. Vegan and Gluten-Free.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks of celery, diced
- 1 pound small potatoes, quartered or halved depending on size
- 2 cloves garlic, peeled and minced
- 1 red bell pepper, seeded and chopped
- 2 cups frozen corn kernels, or fresh if making this in late summer
- 2 tablespoons chopped fresh thyme, can sub 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- Salt to taste, depending on the saltiness of your broth, I usually start with 1/4 teaspoon and go from there
- Freshly ground pepper, I start with 1/4 teaspoon and go from there
- 3 tablespoons chopped dill
Instructions
- First, in a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook until tender and onion is translucent, about 5-6 minutes.
- Next, add the potatoes, red bell pepper, garlic and cook another 5 minutes, stirring often.
- Then, add in the corn, thyme, cumin, paprika, cayenne and vegetable broth and bring to a simmer. Next, reduce heat to medium-low and cook, stirring occasionally for ~20 minutes until potatoes are cooked through.
- Then, remove 2 cups of soup and place in a blender; puree until smooth and creamy then return back to the pot. Stir in the dill and season to taste, adding more salt/pepper if needed.
- Finally, continue to cook over low heat or serve. I like to let it cook at least an additional 15 minutes for flavors to develop. As with most soups, this gets better the longer it sits.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 43gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1626mgPotassium: 871mgFiber: 6gSugar: 12gVitamin A: 7372IUVitamin C: 67mgCalcium: 44mgIron: 2mg