Sweetcorn chowder (vegan)
I'm trying to smuggle different types of vegetables into my daughters diets and so I decided that this bright, warming soup could be the answer. Also, I had a bag of frozen sweetcorn that was taking up way too much room in my freezer so it seemed the obvious fit.
This is an adaptation of a vegan sweetcorn chowder I found on delicious magazines' website. I wasn't going out of my way to be vegan but I didn't have any cream in and I'm trying to be a little healthier with it being January! You could always use half fat coconut milk if you're feeling the waistband pinch too! ( I am really going to try and eat this without bread ….hmmm)
Sweetcorn chowder (vegan)
I'm trying to smuggle different types of vegetables into my daughters diets and so I decided that this bright, warming soup could be the answer. Also, I had a bag of frozen sweetcorn that was taking up way too much room in my freezer so it seemed the obvious fit.
This is an adaptation of a vegan sweetcorn chowder I found on delicious magazines' website. I wasn't going out of my way to be vegan but I didn't have any cream in and I'm trying to be a little healthier with it being January! You could always use half fat coconut milk if you're feeling the waistband pinch too! ( I am really going to try and eat this without bread ….hmmm)
Cooking Instructions
- 1
Heat the oil in a saucepan. Add the leek, garlic, yellow pepper and courgette. Gently fry until soft (about 5 minutes).
- 2
Add the potato and sweetcorn and stir well.
- 3
Add the stock, coconut milk, chilli flakes (if using) and smoked paprika. Bring to the boil and simmer on low whilst partially covered with a lid. Cook for about 25 minutes or until the potato pieces are cooked through.
- 4
Add half a teaspoon salt (or to taste - you may need slightly more or less depending on preference)
- 5
Blend with a hand blender. Alternatively, you can remove a cup of soup before blending and replace after the rest has been blitzed. I blended all of mine and passed it through a sieve as I wanted to make sure there were no "bits" that my children could complain about! This really isn't necessary though if you don't have picky eaters.
- 6
Sprinkle a baking try with a handful of flaked almonds and toast under a hot grill for a few minutes - keep an eye on them as they can suddenly brown very quickly! Sprinkle them on your lovely soup and enjoy:) Alternatively you could serve this with my "no waiting" wholemeal bread which could be in the oven whilst this soup cooks on the stove!
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