Weather is getting colder. Days are getting shorter. Time for soup. Vegan, plant-based, Forks over Knives soup. I didn’t actually make this yet. I will be making it tomorrow. However, it looked so good and I like to post a vegan recipe on Sunday, so here it is.
1 small onion
freshly ground black pepper
6 cloves garlic
6-7 cups low-sodium vegetable stock
6 cups corn
1 large russet potato
1 red bell pepper
1 tsp fresh parsley
1 tsp fresh thyme
⅓ cup almond flour
Combine the onions, garlic, and 1 ½ cups of the vegetable stock in a large stockpot or Dutch oven. Cover the pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the onions are translucent, about 10 minutes.
Add the corn, potatoes, and 4 ½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat to low and simmer until the potato is soft, 10 to 15 minutes.
Transfer half of the mixture to a blender with a tight-fitting lid covered with a towel, and puree until smooth. Return to the pot. Add up to 1 cup stock if needed to reach desired consistency.
Add the bell peppers, parsley, and thyme. Bring to a simmer and cook until the flavors have blended and the pepper is tender, about 10 minutes more.
Meanwhile, clean the blender. Place the flour and ⅓ cup water in the clean blender and puree until smooth. Stir the almond cream into the chowder. Season with salt and pepper to taste. Serve hot.
Forks Over Knives – The Recipes contains over 160 whole-food, plant-based recipes, with new recipes added every week! Download it now on the App Store