Vegan Cauliflower Corn Chowder
n my opinion, every season is soup season. I love a warm bowl of soup no matter the weather outside. However, now that the days are getting a bit cooler, I find myself craving those warm bowls of goodness even more! One of my favorite things about soup is how satisfying it can be while still being a healthy option… and that is what we have here with this vegan cauliflower corn chowder.
Everything comes together in a big pot on the stove stop for this soup. It does require a bit of chopping for the onions, bell pepper, garlic and cauliflower but other than that, it is very simple to make.
Cook the peppers and onions with some garlic until fragrant. Add in a can of green chilies which I always love because they pack so much flavor and a little heat. Add the chopped cauliflower, spices and vegetable broth which will help everything cook until nice and tender. And don’t forget the corn! I love this chowder with fresh corn if you have it but canned or frozen works well too. Once all the veggies are cooked through, remove from heat and add about half the soup into a blender with almond milk. This is what makes the chowder so creamy. Blend the soup and almond milk until super smooth then add it back into the pot. Add a big handful of fresh chopped cilantro and scallions, as well as a squeeze of fresh lime juice and mix everything together. Those last ingredients give the cozy soup a fresh bite.
Then you are ready to serve! I like to enjoy this cauliflower corn chowder with extra scallions and cilantro on top. If you have extra corn, cook it in a skillet with a little oil, garlic, salt and pepper ( so simple and tasty) and a delicious extra garnish. Tortilla chips or fresh bread is also wonderful to have on the side for dipping.
Vegan Cauliflower Corn Chowder
Ingredients
- 1 1/2 cups onion, diced
- 1 cup red bell pepper, diced
- 4 cloves garlic, minced
- 1 - 4oz can diced green chilies
- 1 medium size cauliflower cut into bite size pieces
- 3 cups corn (fresh, canned or frozen)
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (oat milk would work too)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne (adjust for spice preference)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- handful of fresh cilantro, chopped
- handful of scallions, thinly sliced
- Optional toppings: roasted corn, cilantro, scallions
Instructions
- HEAT: Start by heating a large soup pot over medium heat. Add a bit of cooking oil to the pan. Then add the onion and bell pepper. Cook for about 2 minutes until fragrant. Add the garlic and stir until well combined, then add the cauliflower pieces.
- SPICE IT UP: Next add in the can of green chilies and all the spices (cumin, paprika, oregano, cayenne, salt and pepper).
- ADD: Next pour in the vegetable broth. Allow everything to simmer together for about 10 minutes. Add in the corn and continue to cook until the cauliflower is tender. Another 10 minutes or so.
- BLEND: Once everything is cooked and tender, remove from heat and separate about half the soup into a blender. Add the almond milk and blend well until the contents are creamy.
- COMBINE: Pour the creamy soup from the blender back into the pot with the remaining soup. Add the fresh lime juice, cilantro and scallions. Mix well so everything is combined. Taste and adjust any seasoning if necessary.
- SERVE: Pour the soup into a bowl and top with roasted corn, scallions and cilantro. Enjoy!