January 18, 2013 January 18, 2013/ Morgan Eccleston
This is the last recipe I’m posting this week for SOUP WEEK. I’ll post a recipe roundup of other blogger’s plant strong soups! As you can tell, soup is one of my favorite foods. It’s usually simple, filling and the possibilities are endless!!!
I’m ending it with some really satisfying corn chowder. It was surprisingly simple to make this into not only a vegan dish but a plant strong one as well. You just kind of chop everything up and throw it into the pot. Let it cook and then eat it. Those are my favorite kind of recipes!
Once you get this base down you can put all sorts of different things into it to jazz it up. Maybe add in some cilantro, chili powder and cumin for a Mexican theme. Or add some chopped greens. Maybe stir in some berber spice!
I thought this soup was just as good on the third day as it was right off the stove. We even took some in a thermos for an outing and it was perfect.
I have been finding that soup is keeping me really satisfied and not hungry. AND you can eat so many healthy vegetables crammed into a soup! Hey and guess what? I think I’ve finally broken through with my kid and she’s eating soup again. (She didn’t like soup for a while. She just didn’t understand the whole concept I think.)
Now if I could only convince her to use utensils while eating…
*I prefer using yukon gold potatoes for this soup but you can use whatever kind you have on hand.
*Use whatever milk alternative you want – I usually just say soy milk as a blanket term.
*You can puree half of the soup if you want an extra creamy soup. Just use your immersion blender or blend some of the soup in batches in your regular blender. If you don’t want to puree the peppers you can add them after the potatoes have been cooked and pureed. Then add in the peppers and cook for several minutes. THEN add the soy milk.
about 12 – 1 cup servings
- 2 pounds potatoes, peeled and chopped
- 1 red pepper, diced
- 2 cups corn kernels (frozen or fresh is fine)
- 3 cloves garlic
- 1 jalapeno (optional)
- 1 large onion, chopped
- 2 cups soy milk (or other non dairy milk alternative)
- 5 cups vegetable broth
- 1 teaspoon kosher salt
- additional salt and pepper to taste
In a large pot bring broth, potatoes, corn, onions, bell pepper, jalapeno and garlic to a boil. Turn the heat down to low and put the lid on. Let simmer for 10-15 minutes or until the potatoes are tender.
Add in the soy milk. Now add salt and pepper to taste. Do NOT let the soy milk boil. Just keep at low and heat until warmed through.
Serve with chips or if you’re feeling festive add in some chopped avocado! YUM!
Nutritional information per serving: Serving size: 1 cup soup
3 WWPointsPlus, 103 calories, 0.9g total fat, 0mg cholesterol, 22.9g carbohydrates, 2.6g fiber, 4.9g sugar, 4.4g protein