Vegan Corn Chowder with Quinoa
Ingredients
-
1
tbsp
extra virgin olive oil
-
1
medium
onion, diced
-
3
medium
carrots, diced
-
1
medium
bell pepper, diced
-
1
small
zucchini, diced
-
3
cups
corn, fresh or frozen
-
3
cloves
garlic, minced
-
1
tsp
cumin
-
1
tsp
thyme
-
1
tsp
smoked paprika
-
¼
cup
nutritional yeast
-
1 ½
tsp
kosher salt
-
4
cups
water or vegetable broth
-
2
cups
unsweetened non-dairy milk
-
¾
cup
quinoa
-
1
15oz can
pinto beans, drained and rinsed (optional)
-
Juice of half
lemon (optional)
Instructions
- Heat oil in a Dutch oven over medium heat and sauté onion, carrots, and bell pepper for 5 minutes.
- Add zucchini, corn, and garlic, cooking for another 5 minutes while stirring.
- Stir in cumin, thyme, smoked paprika, nutritional yeast, salt, water or broth, and milk; bring to a boil.
- Add quinoa and beans, then simmer on low heat for 15-20 minutes until quinoa is cooked, stirring halfway.
- Taste and adjust seasoning, adding lemon juice for extra flavor; optionally puree part of the soup for creaminess.
- For Instant Pot, sauté onion and garlic in oil, then add all ingredients except beans and lemon juice, cooking on high pressure for 4 minutes.
- Quick release steam, stir in beans, and proceed with the last step from the stovetop instructions.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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