VEGAN CORN CHOWDER
1 medium onion, diced
1/4 tsp. thyme
3 carrots, diced
1 tsp. salt
4 stalks celery, diced
1 pinch pepper
1 Tbs. canola oil
4 cups frozen corn
1 tsp. garlic, minced
3 potatoes, diced
1/2 cup white flour
1 cup water
6 cups hot vegetable stock
1/2 cup chopped parsley
1 bay leaf
1/2 cup Cashew Crème
Sauté the onions, carrots and celery in oil over medium-low heat for 10 minutes. Add the garlic and sauté 5 minutes. Stir in the flour, then stir in 4 cups of hot vegetable stock. Add the bay leaf, thyme, salt and pepper along with half of the corn kernels to the soup. Put the remaining corn kernels and remaining vegetable stock in a blender and process until smooth. Add the corn puree to soup. Bring the soup to a boil, then simmer for 10 minutes or until potatoes are tender. Add half of the parsley and the cashew crème to the soup. Add the corn puree to soup. Bring the soup to a boil, then simmer for 10 minutes or until potatoes are tender. Add half of the parsley and the cashew crème to the soup. Simmer for 5 minutes. Season to taste. Remove bay leaf. Garnish with remaining chopped parsley. |
