DAIRY-FREE CORN & POTATO CHOWDER

Hearty, healthy and so easy to make! The perfect soup for a rainy day.


Makes 4 servings


INGREDIENTS


1 tablespoon extra virgin olive oil

1 yellow onion, chopped

1 cup thinly chopped leek

3-4 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon celery salt

1/8 teaspoon black pepper

1/8 teaspoon paprika

1/8 teaspoon turmeric powder

2-3 sprigs fresh thyme

1 bay leaf

2 heaping cups baby potatoes, halved

3 cups organic corn, fresh or frozen

2 cups vegetable broth

1 400 mL can coconut milk

1 teaspooon nutritional yeast


In a large pot add oil, onion and leek, cook over low heat for 2-3 minutes until fragrant. Add garlic, salt, pepper and remaining spices, continue cooking for another 5 minutes, stirring frequently.


Add thyme, bay leaf, potaotes, corn, vegetable broth and coconut milk. Increase heat to a simmer and cook for 20-25 minutes until potatoes are fork tender.


Add to a high speed blender and blend on low until desired consistancy. Stir in nutritional yeast and season to taste with salt and pepper.


Top with shiitake "bacon" or fresh thyme. Option to also add a handful of sweet basil in - enjoy!