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

• 1 cup Quinoa
• 3 tablespoons Extra Virgin Olive Oil
• 1 large Shallot minced
• 1 Red Bell Pepper diced
• 1 tablespoon Garlic minced
• 1 tablespoon Fresh Cilantro
• ½ teaspoon Dried Thyme
• 1½ teaspoon Sea Salt
• ½ teaspoon Ground Black Pepper
• ¼ cup All-Purpose Flour
• 3 cups Vegetable Stock
• 2 cups Plant-Based Milk unsweetened
• 4 cups Corn fresh or frozen
• ½ cup Kale ripped in pieces
• Sriracha optional for garnishing

Course Main Dish Prep Time 5 minutes Cook Time 45 minutes Servings Ingredients 1 cup Quinoa 3 tablespoons Extra Virgin Olive Oil 1 large Shallot minced 1 Red Bell Pepper diced 1 tablespoon Garlic minced 1 tablespoon Fresh Cilantro ½ teaspoon Dried Thyme 1½ teaspoon Sea Salt ½ teaspoon Ground Black Pepper ¼ cup All-Purpose Flour 3 cups Vegetable Stock 2 cups Plant-Based Milk unsweetened 4 cups Corn fresh or frozen ½ cup Kale ripped in pieces Sriracha optional for garnishing

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

 

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