Vegan Corn ChowderIngredients:
1 head Cauliflower (chopped into florets and divided) 3 florets Coconut Oil 1 White onion (diced) 5 Garlic cloves, minced 3 Carrots (chopped) 3 Celery stalks (chopped) 3 florets Sea Salt 1 tsp Paprika 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 tsp Cumin 1/4 tsp Thyme 1 tsp Oregano 3 cups Frozen corn (divided) Directions 1. On the stove, bring a large pot of water to a boil. Drop in half your cauliflower florets and let cook for 5 to 6 minutes (or until tender when pierced with a fork). (Note: You can also steam the cauliflower until tender.) 2. Meanwhile, melt coconut oil in a separate large pot over medium-high heat. Add the remaining half of the cauliflower, onion, garlic, carrot, celery, salt, paprika, onion powder, garlic powder, cumin, thyme and oregano. Cook until veggies are softened, about 10-15 minutes. 3. Add boiled (or steamed) cauliflower to a blender with half the amount of corn and all of the coconut milk and water. Blend into a thick puree. 4. Add cauliflower mixture and remaining half of the corn to the sautéed vegetables. Bring to a gentle boil and cook until veggies are soft, about 10-20 minutes. 5. Add additional salt and spices to taste. Divide into bowls and enjoy! Notes: For more protein you can add quinoa, edamame or chickpeas For more greens: Just before serving, stir in chopped spinach If you don't have coconut milk you can use almond milk Top with chopped green onions or avocado
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