Vegan Soups for the Soul
Updated: Nov 23
Hearty Spicy Veggie & Creamy Corn Chowder (without the cream)
This easy, delicious and nutritious soup is not only good for warding off illness it's super easy to make. Try to use organic veggies if you can.
What you'll need:
1 whole sweet onion diced
2 cups chopped kale
1 cup sliced carrots
1 cup trimmed and halved green beans
3 cloves garlic minced
2 tomatoes diced
1 tsp lemongrass paste
1/2 tsp cayenne pepper or black pepper
1 tsp pink Himalayan salt like The Healthy Dish salt :)
1 cup brown rice
6 cups water
1 tbsp olive oil
Let's get cookin':
Saute onion with salt in oil until translucent and starting to brown. Then add in garlic, and tomatoes. Stir until cooked.
Add in water, pepper and lemongrass paste and bring to a simmer for 5 minutes - if you cannot find lemongrass paste, you can use fresh lemongrass - but simmer for 12 minutes and remove fresh lemongrass before the next step.
Remove from heat and use an immersion blender to blend until it's all incorporated.
Heat over low heat and add rice and carrots first, then 5 minutes later add green beans, and 5 minutes after that, add in the kale.
Stir well and serve hot.
Wine pairing: Fieldhouse Pinot Noir
$22 a bottle
Just great wine!
VEGAN Corn Chowder Recipe:
What you’ll need –
For the Corn Stock:
4 cups veggie broth
1 & 1/2 cups coconut milk
1 cup (full fat) oat milk
For the Corn Chowder:
4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
1 large sweet onion finely diced (1 1/2 cup)
1 large carrot cut into 1/4" dice (1 cup)
3 stalks celery finely diced (1 cup)
1 lb Yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
2 tsp Himalayan salt (pink)
1/4 tsp black pepper
1/4 tsp cayenne pepper or to taste
3 tbsp olive oil
2 Tbsp Chives chopped, to garnish
Let’s get cookin’ –
How to Make Corn Stock:
Cut the kernels from the cobs and set kernels aside for making chowder. Place the bare cobs in a stockpot.
Add 4 cups broth, 1 1/2 cups coconut milk, and 1 cup oat milk to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat and heat 3 tbsp olive oil. Add chopped onion, celery and carrot to the oil and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with the chopped chives.
FOR A CREAMIER SOUP: transfer 1/4 of the soup to a blender and blend until smooth then stir it into the rest of your chowder.
Wine pairing: Fiddleneck Sauvignon Blanc
$24 a bottle
Just great wine!
Enjoy the love & yum!