It’s a new year. Simply Healthy Cooking with Pam has been going strong since December 30, 2009. I cannot believe that I passed the 4 year mark. Lots of changes and learned so much about food. I have been slowly changing my food diet to reflect more vegetarian / vegan recipes. I am experimenting with different kinds of soups this month. I have a cookbook I use frequently called “The Big Book of Vegetarian” by Kathy Farrell-Kingsley. This book has lots of good recipes that are very filling and hearty. I highly recommend it. This soup is really creamy without any dairy use at all. Everything in this soup is vegetable. This soup is amazing when all ingredients are summer fresh straight from the garden or farmer’s market. I tweaked the original recipe to the ingredients I had on hand. Enjoy.
Vegan Potato and Corn Chowder, created on January 6, 2013
2 large Yukon Gold Potatoes (peeled and diced)
2 large organic carrots (peeled and diced)
2 large stalks of organic celery (diced)
1 medium Vidalia onion (chopped)
4 green onions (minced green and white parts) (Original recipe calls for 1 leek (white part only)
2 cups of organic corn, or 4 medium corn on the cob – kernels cut from the cob
5 cups of organic vegetable broth
2 teaspoons of dried basil or 2 tablespoons of fresh chopped basil
1 teaspoon of fresh dill or 1 teaspoon of fresh thyme
2 tablespoons of sunflower oil or vegetable broth
Salt and Pepper to taste
In a large soup pot, warm the oil or vegetable broth and add the carrots, celery, onion, green onions and cook until softened, about 10 minutes. Stir often.
Add the corn, potatoes, broth, and basil. Bring the soup to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked and the vegetable broth has reduced to just barely covering the cooked vegetables. Add the chopped fresh dill.
Ladle the soup to a blender or food processor in batches, be careful when process because the soup is very hot and can spurt up from top of blender or food processor. Process the soup until desired consistency but has some chunks of vegetables. Return to the soup pot and season with salt and pepper.