To us Floridians it has been chilly, about 15 degrees below our normal temperature for this time of year. I made this corn chowder to battle the chill. It is a tasty and a heart warming soup.
12 oz corn kernels, frozen, divided
12 oz cauliflower rice, frozen
1 1/2 c plant milk, (I used refrigerated coconut milk)
1/2 c sweet onion, chopped
1 c vegetable broth + more for sautéing the onion
2 tsp garlic, minced
1 tsp onion powder
salt and pepper to taste
Italian parsley, fresh chopped, garnish
Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.
In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder. Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.
Garnish with fresh parsley.
Note: To make this a bit more heartier you could add some roasted jackfruit.
I love it when I can transform ingredients into something totally different than what it was initially used for. I made some sautéed peppers and onions to go with something in a meal I was making. There was plenty peppers and onions leftover, and I did not want the same thing. By using two additional ingredients I was able to transform those simple peppers and onions into a wonderful creamy soup.
This soup has a hint of orange, just enough to make the soup more interesting. I sprinkled a few pumpkin seeds for added texture and some fresh cilantro for added flavor and freshness.
The recipe starts from the beginning – The Sautéed Peppers and Onions.
I made this soup for us for lunch. I had all the ingredients pre-cooked from other meals. Once again I am able to transform previous meals into something totally different, yet as tasty as all the ones before this creamy cheesy soup.
You can do the same with whatever you have in your refrigerator. It just takes a little imagination.
Note: The potatoes are what give this soup its creaminess.
These are the ingredients I had on hand from earlier in the week.
Add all the ingredients through the vegetable broth to a large dutch oven.
Cook soup with medium heat, until warm.
Using an immersion blender (or transfer to a stand blender) blend ingredients. You can see how the soup turned thick and creamy by blending the ingredients.
Taste for seasoning. I added another tablespoon of the all-purpose seasoning to pump up the flavor.
Continue to heat to desired temperature.
Just before serving add lemon juice. If you add the lemon juice too soon it will turn anything green in your soup brown (ex. broccoli). It is the chemical reaction between the chlorophyl in the broccoli and the acid in the lemon.
I made this soup because it was actually below freezing here in Florida. I know that is just W.R.O.N.G. – WRONG. If I wanted to be in the cold, I would go up to New Hampshire. Actually I do go up there once a month, but not because I like the cold. Anyway, this soup just sounded perfect for the day.
The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.
2 15 oz cans cannnelini white beans, rinsed, drained, divided
I was inspired to make this soup when I saw a similar recipe in a magazine. I knew when I saw it I was going to make this within a day. What was nice is that I had everything in my pantry or refrigerator. I love it when a plan comes together.
This soup is creamy by blending half of it in the blender. Yet, it still has a chew from the unblended part. It is bright from the addition of lemon. The lemon works really well with the chickpeas and spinach. There is a special ingredient too – Saffron. The saffron can be pricey, but it is so worth it in this dish.
1 large onion, diced
2 tsp ginger, minced
2 tsp garlic, minced
8 oz, mushrooms, sliced
12 oz cauliflower rice
1 tsp saffron threads
1 bay leaf, dried
2 lemons, zested and juiced
2 cans chickpeas, drained, rinsed
4 c vegetable broth, divided in half
1/2 bag baby spinach, roughly chopped
In a large dutch oven over medium-high heat add about 2-3 tbsp of the vegetable broth onion, mushrooms, cauliflower, saffron, bay leaf and lemon zest to the the pan. Cook until onions are translucent and softened; stirring occasionally. Add chick peas. Stir until heated through. Transfer half of the onion mixture to a blender or food processor. Add 2 cups of the vegetable broth. Blend until mixture is creamy. Return blended mixture to dutch oven and stir. Add remaining vegetable broth and spinach. Stir and cook just until spinach has softened.