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Vegan Corn Chowder Recipe


With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.


1 small onion, cut into ¼-inch dice (about 1 cup)

6 garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegetable Stock

6 cups fresh or frozen corn kernels

1 large russet potato, peeled and cut into ¼-inch dice (about 3 cups)

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh or dried parsley

1 teaspoon finely chopped fresh or dried thyme

Salt, smoked paprika and freshly ground black pepper to taste


  1. In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
  2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
  3. Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.
  4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
  5. Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.


Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.




Thai Pumpkin Soup

Thai Pumpkin Soup

Serves: 4
Preparation Time: 10 minutes (active prep time)


4 cups peeled and diced pumpkin
2 1/2 cups no salt added or low sodium vegetable broth
1 1/2 cups unsweetened coconut milk
4 shallots, chopped
2 cloves garlic, chopped
1 tablespoon chopped lemon grass
1 tablespoon grated ginger
1 tablespoon lime juice
1 teaspoon curry powder
1/8 -1/4 teaspoon crushed red pepper
4 pitted prunes, chopped
1/4 cup chopped fresh cilantro

1. Combine all ingredients except chopped cilantro in a large soup pot.
2. Bring to a boil, reduce heat and simmer for 30 minutes or until pumpkin is soft.
3. In a blender, blend the soup in batches to a smooth or slightly chunky consistency.
4. Serve topped with cilantro leaves.

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