Creamy Corn Chowder soup



Today is 4th of July! and I am at my home happy, relax and inspire! I want to share with you this easy . Delicious and flavorful recipe. Today is a hot day but I was in the mood for a soup. In this recipe we are going to use additional salt or oils. I prepared this soup in approximately 20 minutes maybe 15 minutes in my Instant Pot. Don't worry if you do not have an Instant pot. You can use a big soup pot.


Ingredients:


2 Organic cans of corn

1 big Yukon potato

1 cup organic red lentils

1/4 teaspoon of cumin

1 cup organic roasted red and yellow peppers

2 teaspoon smoke paprika

5 cloves of garlic

1/2 purple onion

1 dash of cayenne pepper

2 tablespoon of green curry paste

1 teaspoon of (V) Better than Bouillon No chicken base

1 teaspoon of Turmeric powder (if you like Turmeric you can add a little bit more)

4 cups of water

1 organic can of less fat Coconut milk


Method:


To make it easier add all your ingredients to the instant pot, you do not have to sautee the veggies. Also you do not have to cut your ingredients perfectly because at the end we are going to use and immerse blender. Do not worry if you do not have an immerse blender. Once your soup is ready you can transfer to a high speed blender and blend until creamy.

Serving Tips:

You can eat your soup alone or with brown rice! Don't forget to garnish with cilantro! If you don't like cilantro you can garnish with green onions. Tag me in Instagram with #veganndelicious if you prepare this recipe.


Enjoy!



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