Summer Corn Chowder
This is my FAVORITE soup (chowder) to make in the summer! It's made with delicious fire roasted corn and is packed full of zucchinis. Both delicious veggies, that are full and vibrant through out the summer. Make this soup when you have some sad zucchinis (or yellow squashes) that need using up and enjoy every bite!
Summer Corn Chowder | 4 Servings (2 cups each)
Ingredients
- 1 can of chickpeas
- 4 medium zucchinis
- 1 small head of cauliflower
- 3 ears of sweet summer corn (or 1 can fire roasted corn)
- 1 yellow onion diced
- 1/4 cup nutritional yeast
- 1 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 tbsp minced garlic
- 2 tbsp miso paste
- 2 tsp better than bouillon veggie broth base
- 3 cups water
- 1/2 lemon juiced Optional Toppings
- Vegan Unsweetened Yogurt
- Crispy roasted chickpeas
- Fresh chopped parsley
- Red pepper flakes
Directions:
1. Preheat oven to 400 degrees, drain the chickpeas and spread evenly on a nonstick baking sheet
2. Roast for 40 minutes, flipping occasionally
3. Dice the onion and saute over medium heat in a large soup pot until onions are translucent
4. Dice the zucchini and cauliflower, add to the onions and continue to saute
5. Measure out the dry ingredients and stir into the veggies, saute for 1-2 mins stirring constantly
6. Deglaze the pan with the miso paste, veggie broth and 3 cups of water, stir well
7. Bring to a boil then cover with lid and reduce to simmer for 15 minutes
8. Blend 3/4ths of the soup with a blender or a hand immersion blender
9. Pour the blended soup back into the remaining soup in the pot, stir well and simmer for another 5 minutes
10. Serve the soup with the crispy chickpeas, unsweetened yogurt, parsley and red pepper flakes. Enjoy!