If you’re looking for a filling, hearty soup that’s packed with nutrition, this vegan corn chowder by Jacynthe René, actress and healthy living ambassador, is just the soup for you.
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ cup quinoa
- 3 cups frozen organic corn
- 4 cups vegetable broth
- 1 bay leaf
- ½ Tbsp salt
- 2 cups organic soy or almond milk, unsweetened
- ½ cup red pepper, diced
- 2 Tbsp fresh dill
- Freshly ground pepper, to taste
In a pot, heat olive oil over medium heat and add onion. Cook for 2 minutes.
Stir in garlic, quinoa and corn. Continue cooking for 3 minutes.
Add vegetable broth, bay leaf and salt. Bring to boil, cover and simmer for 25 minutes.
Add non-dairy milk, red pepper, dill and pepper. Simmer for 5 minutes. Adjust the seasoning.
Garnish with the fresh dill and serve.