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Creamy Vegan Cauliflower Corn Chowder
Creamy Vegan Cauliflower Corn Chowder
The Full Helping

It’s a creamy soup miracle: This corn chowder from PureWow Coterie member Gena Hamshaw is hearty and healthy. Instead of heavy cream, the base gets its goodness from pureed sweet corn and cashew cream (but if you’re running short on time, you can sub in 1 cup light or full-fat coconut milk for the cashew mixture). Best of all? You can freeze this soup for up to two months.

For more tips, tricks and recipes from Gena Hamshaw, check out her website, The Full Helping, and her exclusive interview on The Coterie.

RELATED: Vegan Slow-Cooker Detox Coconut Soup

8 servings

½ cup raw cashews, soaked for at least 2 hours and drained

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 large carrot, chopped

2 stalks celery, chopped

2 garlic cloves, minced

1 medium head cauliflower (about 1½ pounds), trimmed and cut into florets

2 large russet potatoes (about 1½ pounds), peeled and diced

6 cups vegetable broth

2 bay leaves

1 teaspoon smoked paprika

2 cups corn kernels (from about 3 ears), divided

Kosher salt and freshly ground black pepper

Vegan corn bread, toast, chopped chives or green onion tops, vegan bacon, smoked tofu or roasted chickpeas, for serving (optional)

1. Place the cashews in the bowl of a high-power blender with ⅔ cup water. Blend until you have a rich cashew cream, about 2 minutes. Transfer the cream to a bowl and wipe out the blender.

2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring frequently, until the carrot begins to soften and the onion is translucent, 8 to 10 minutes.

3. Add the cauliflower, potatoes, broth, bay leaves, smoked paprika and 1 cup of the corn; season with salt and pepper. Bring the mixture to a boil. Reduce to a simmer and cook, covered, until the potatoes and cauliflower arecompletely tender, 18 to 20 minutes.

4. Turn off the heat and remove the bay leaves. Puree about half of the soup in the bowl of the blender. Return the pureed soup to the pot and stir in the cashew cream and the remaining 1 cup of corn. Taste and adjust the seasoning as needed. Cook, uncovered, for 5 minutes. Serve with any of the suggested accompaniments.

9g fat

41g carbs

8g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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