Recipe: Vegan Corn Chowder
Serves 6 / Prep time: 15 minutes / Cook time: 20 minutes
Loaded with healthy phytochemicals and fiber, this soup happens to also be easy, filling and satisfying.
- Dash of oil
- 1 onion, chopped
- 1 tsp turmeric powder
- 1 clove garlic, minced
- 2 inches fresh ginger, peeled and minced
- 1 large sweet potato, diced small
- 1 cup water
- 1 cup broth
- 1 ten ounce bag frozen corn
- 1 cup almond milk
In a large sauce pan, add the oil, onion, turmeric powder, garlic and ginger on medium-low and cook until the onion starts to soften, about 3 minutes. Add the sweet potato, water and broth. Cover and simmer on low until the sweet potato is just soft when pricked with the tip of a sharp knife, about 15 to 20 minutes. Add the corn and almond milk and cook until the chowder is heated through, about 5 minutes.
NUTRITION INFORMATION PER SERVING: CALORIES 85; CALORIES FROM FAT 15; TOTAL FAT 2G; SATURATED FAT 0G; TRANS FAT 0G; CHOLESTEROL 0MG; SODIUM 152MG; TOTAL CARBOHYDRATE 17G; DIETARY FIBER 2G; SUGARS 3G; PROTEIN 2G