Creamy Vegan Sweet Potato and Corn Chowder

Sweet potatoes are a great source of vitamin A and fiber, making this chowder not only delicious but also nutritious.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Creamy Vegan Sweet Potato and Corn Chowder

Cooking Method: Blending, Boiling Cuisine: American, Vegan Courses: Gluten free, Lunch, Soup, Vegan Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 2 cup Corn kernels
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Nutritional yeast
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 1 tablespoon Olive oil

Instructions

1. Peel and chop the sweet potatoes into small cubes.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the sweet potatoes, corn kernels, vegetable broth, coconut milk, nutritional yeast, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer the soup to a blender and blend in batches.
5. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.