I got this recipe from from 1,000 Vegan Recipes by Robin Robertson. I just love making this on a Sunday afternoon. Not only do I get to enjoy a nice warm soup on a chilly evening, but I have at least 4 more meals for the week. I never get tired of this recipe. It's the best chowder I've ever tasted, and it's a cheap meal to make.
1tbsp olive oil
1med onion, chopped
1 celery rib, chopped
3med Yukon Gold potatoes, peeled & diced (I've also used regular 'ol Russet Potatoes)
4cups vegetable broth or water (I've only used veggie broth, so don't blame me if it tastes crappy w/only water!)
Salt & freshly ground black pepper
3cups fresh, frozen, or canned corn kernels
1cup plain unsweetened soy milk
1tbsp minced green onions or chives for garnish
- In large soup pot, heat the oil over med heat. Add oinion & celery. Cover & cook until veggies are softened, about 10min
- Add potatoes, broth, & salt & pepper to taste. Bring to a boil, reduce heat to low & simmer uncovered until potatoes begin to soften, about 30min
- Add corn & simmer 15min longer. Puree half the soup in the pot w/an immersion blender, blender, or food processor (I use my food processor) & return to pot. Stir in the soy milk & taste, adjusting seasonings if necessary.
- Ladle the soup into bowls, garnish w/green onions & serve.
Serves 4-6
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