Name: Vegan Sweet Potato Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Vegan
Ingredients: 1 white onion, diced (3 cups, 350 g); 4 cloves garlic, minced; 4 ribs celery, chopped (2 cups, 200 g); 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g); 1 red bell pepper, diced; 4 cups frozen corn (680 g); 4 cups vegetable broth; 2 tsp chili powder; 1 tsp paprika; sea salt and fresh-cracked black pepper, to taste

Scale

Ingredients

1 white onion, diced (3 cups, 350 g)
4 cloves garlic, minced
4 ribs celery, chopped (2 cups, 200 g)
1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
1 red bell pepper, diced
4 cups frozen corn (680 g)
4 cups vegetable broth
2 tsp chili powder
1 tsp paprika
sea salt and fresh-cracked black pepper, to taste

Instructions

Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.

Keywords: easy, healthy, vegetarian, meatless

Nutrition

Serving Size: 1
Calories: 186
Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 6 g