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Shared By Steve Hamilton

Soup: Cauliflower Corn Chowder

Ingredients

  • 3 tbsp olive oil
  • 4 cloves minced garlic
  • 1/2 yellow onion diced
  • 1 head cauliflower cut in florets
  • 3 cups quartered gold potatoes
  • 1 tsp smoked paprika
  • 1 32 oz carton veg broth get an extra carton in case you need to thin your soup
  • 2 tsp salt
  • 3 tbsp nutritional yeast
  • Sprinkle of pepper
  • 1/2 cup cottage cheese
  • 3 cups fresh corn cut off the cob or frozen
  • instructions
  • In a large soup pot, saute garlic and onion in olive oil for about 5 minutes on medium heat until onion softens.
  • Add cauliflower, potatoes, smoked paprika, broth, salt, nutritional yeast, and pepper.
  • Bring to a boil, then cook on medium high until potatoes and cauliflower are fork tender (10 minutes).
  • Blend with immersion blender then add corn and coconut milk. Mix well and let it cook another 3-4 minutes on medium heat then serve with good crusty bread.
  • Garnish with parsley! Yum!
  • Print Recipe
  • danielle brown
  • Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.
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