The cool fall weather in Portland has me craving all the cozy warming soups this season. And since we’ve moved into a new townhouse with the nicest kitchen I’ve had access to, I’m cooking up a storm. With all my kitchen experiments, I’m excited to share favorite recipes with you along the way.
So first up, let’s talk creamy chowders. When you opt for chowder, they tend to be really high in cream and fat. And there’s nothing wrong with a little cream, but when your soup is loaded down with a lot of cream it can leave you feeling not-so-great. And since I’ve found a dairy free way to make a creamy soup, it seems pretty unnecessary to have a heavily creamed soup if you can avoid it.
If you’re looking for a hearty creamy flavor that’s high on veggies and low (actually zero) on dairy, here’s a recipe for you to check out.
Creamy Dairy-Free Veggie-Filled Corn Chowder Soup
- Approximate Prep Time: 10 minutes
- Approximate Cook Time: 30 minutes
Ingredients:
- 4 Cups low sodium broth (chicken or vegetable)
- 2 cups broccoli, roughly chopped
- 2 cups cauliflower, roughly chopped
- 1 medium roughly chopped potato
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can of organic corn (or 1 cup of fresh corn kernels)
- 2 tablespoons coconut flour
- 1 tablespoon olive oli
- Salt
- Pepper
- Oregano
- Trader Joe’s Onion Salt
Directions
In a soup pot, heat the tablespoon of olive oil. Once hot, sauté the onion and garlic until onions are soft (about 5 minutes). Then add the 2 tablespoons of coconut flour and mix.
Once mixed, add the 4 cups of broth, cover and cook on low heat for 5 more minutes. Then add in the broccoli, cauliflower, potato, and half the can of corn. The directions above say to have the veggies “roughly chopped” because they don’t need to be perfect. If the pieces are big, its fine because they are going to cook down and eventually get blended. Add a dash of salt, pepper and oregano to your liking. Continue to cook covered on medium heat for 20 minutes.
Take about 3/4 of the soup mixture and place in a high powered blender (I use my Vitamix). Blend until smooth and then return to the soup pot. This is the suggested direction if you like some chunks in your soup (which is why you’re only blending 3/4 of the total soup). If you prefer a completely smooth soup, blend the entire thing. Once all the soup is back in the pot, add in the other half of your corn, cover and cook for 5 more minutes.
Give it one more good stir, then it’s ready to serve. Once in the individual bowls add a dash of Trader Joe’s Onion Salt (or just regular salt if you prefer). Enjoy this warming and veggie filled soup!
Chow(der) down!
