Vegan Corn & Kale Chowder

Vegan Corn & Kale Chowder

I have been dying to make more soup! It seems like when fall comes around, soup is always on my mind {sorry the song popped in my head}. I actually didn’t make the soup I originally set out to make for dinner, but that’s because I forgot the main ingredient in the soup-Cauliflower. So when I realized that I didn’t have the one ingredient needed for that other soup, I decided on this soup, and this is the outcome.

So this isn’t your everyday corn chowder, because well I don’t do ordinary since I’m far from it myself. I always have to add some greens to my soup. It just makes my mind think no matter what I make, it’s good for me!


In a large pot, toast the quinoa over medium heat for 2 minutes. Add in the oil, shallot and pepper to the pot and saute over medium-high heat for 5 minutes, until soft. Add in garlic, cilantro, thyme and salt and cook 1 minute. Next, stir in the flour until combined (you don’t want to see any white left).

Now, whisk in the vegetable stock and then the plant based milk, whisking until the soup thickens. Bring the soup to a simmer and add the fresh kale, stirring frequently.

Reduce heat to medium (or medium-low) and cook uncovered for 20 minutes, stirring often. Add corn and heat through, serve immediately.

Print Recipe
Vegan Corn & Kale Chowder
The simplest vegan and non-dairy corn chowder with some added kale greens!
Course Main Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large pot, toast the quinoa over medium heat for 2 minutes. Add in the oil, shallot and pepper to the pot and saute over medium-high heat for 5 minutes, until soft. Add in garlic, cilantro, thyme and salt and cook 1 minute. Next, stir in the flour until combined (you don't want to see any white left).
  2. Whisk in the vegetable stock and then the plant based milk, whisking until the soup thickens.
  3. Bring the soup to a simmer and add the fresh kale, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 20 minutes, stirring often. Add corn and heat through, serve immediately.
Recipe Notes

Recipe adapted from thereciperebel.com

 

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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