When the weather is cold we eat a lot of soup. Kyla is always looking for new and interesting recipes that she can adapt to suit a vegan and gluten free diet. As the undisputed soup champion of our house she has a nose for good soup. This cauliflower chowder is perfect on a cool day. It’s both vegan and gluten free and is creamy good. This thick and delicious chowder styled soup has very few ingredients and can be whipped up in no time. It’s perfect for lunch at home or on the go.
Hearty Cauliflower and Corn Chowder
Course: LunchCuisine: Vegan, SoupDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
2 Tbsp of olive oil
1 medium red onion, finely diced
1 tsp of salt
1 medium cauliflower, cut into florets
3 cloves of garlic, minced
1/4 cup of oat flour (or chickpea flour)
1/4 cup of nutritional yeast
4 cups of vegetable stock
1 cup of corn (frozen or fresh)
Directions
- In a large pot over medium heat add the olive oil.
- When the oil is hot add the onion and salt and cook until the onion becomes translucent.
- Add the cauliflower and continue to cook for 5 minutes.
- Add the garlic and stir.
- Add the flour and nutritional yeast and stir well for a minute.
- Add the vegetable stock, bring to a boil then lower the heat to simmer for 25 minutes, until the cauliflower is soft.
- Blend briefly with an emersion blender so that the soup is creamy with some chunks of cauliflower. If you don’t have an emersion blender, add 2/3 of the soup to a traditional blender and blend until smooth and return the soup to the pot.
- Add the corn, stir well and heat through.
- Serve hot with a sprinkling of vegan parmesan and your favourite bread or crackers.
Notes
Hearty Cauliflower and Corn Chowder