You should probably know by now that I am hopelessly in love with food. Is that a bad thing? I don’t know and I certainly don’t care. I love breakfast, lunch, dinner, snacks, and dessert all with a open mind and open mind. (Okay, open minded as in anything vegan related. ) I’m sure you get the point by now: food is my forever.
Lately, I have been focusing on eating more whole foods instead of processed vegan meats and cheeses. Not only does it make me feel great, but I’m fuller longer and I always have super amounts of energy. Plus, I love cooking anyway.
A few days ago, we had amazing chilly weather that 100% called for soup on the menu. My mother had just posted a soup recipe for Corn Coconut Chowder, which you can take a look at here, and so I decided to use part of her recipe with another and do my own thing.
A peek at the Potato Corn Chowder (vegan) that’s going up on my blog tonight! . . What is your favorite kind of soup?? . . #veganrecipes #veganfood #vegansoup #soup #cornchowder #potato #vegansofig #vegan #vegainz #veganfortheanimals #foodblogger #blogger #lifestyleblogger #bossgirlbloggers #femaleblogger #bblogger #recipe #foodie #foodporn #food #cooking #souprecipe #bossgirlbloggers
This soup was really easy to put together and only took about 30 minutes to cook. So I’m going to jump right into the recipe!
- 6 small white potatoes (peeled and cut into cubes)
- 2 big carrots ( you can use regular or white)
- 1 c Coconut Milk (I used canned because it’s creamier)
- 1 bay leaf
- 1 16 oz. (15.25 oz) can of corn (you can also use fresh or frozen in the equivalent amount.)
- 4 cups Vegetable Broth
- 3 tbsp. Flour
- 1 medium onion (diced)
- 1 tsp Dried Parsley
- 3 garlic cloves (minced.) or 1 and 1/4 teaspoons of garlic powder
- Salt and Pepper to taste
- First you are going to need to peel and chop the potatoes and carrots.
- Add everything except the corn, flour, and coconut milk to a large soup pot. Cover and bring to a low boil. Boil until the carrots and potatoes have softened (or about 15 minutes.)
- Remove the bay leaf and blend. (I poured everything into a blender but you can also use an immersion blender.)
- Whisk the flour ( 3 tbsp.) with 1/4 cup of Coconut Milk. Add mix to the soup along with the remaining coconut milk (3/4 c).
- Add corn to the soup.
- Simmer for another 5 minutes then serve yourself a bowl!
- Top with some black pepper and some chives/extra corn.
Going into April, I am definitely looking forward to creating more soup recipes. Soup + rain= the perfect day for me!
My question for today is: What is your favorite kind of soup?
Thanks for reading!!