Thursday, April 11, 2013

Potato Corn Chowder Soup

Insanely creamy and delicous. Enough said.

2 pounds mixed baby potatoes
1 medium yellow onion
6 stalk celery
4 carrots
1 small bag frozen corn
1 1/2 cup cashews
1/4 cup cornstarch
1/3 cup nutritional yeast
2 vegan boullion cubes
1 tablespoon dried marjoram
1 tablespoon dried thyme

Soak the cashews in water overnight. This is becoming a trend for me I think. Put the corn into the refrigerator to defrost.
Dice the onion, celery, and carrots. Place into a crock pot. Chop the potatoes into small cubes and add into the vegetable mixture. Add the 2 boullion cubes, herbs, and enough water to just cover the vegetables. Cook all day while you're gone at work or overnight. The soup is ready when the potatoes are fork tender. Blend the cashews in about 1/2 cup of water until smooth and add to the soup. Then mix a tablespoon or so of water into the cornstarch to form a slurry and mix into the soup. Stir until the soup thickens. Then add the corn and nutritional yeast. Season with salt and plenty of black pepper.

I served this soup with crusty bread full of whole grains from Allegro Hearth Bakery and garnished with some shredded cheddar and gruyere cheese.

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