Silky Vegan Corn Chowder

Ingredients 0/13

Step 1

Lightly heat some olive oil in a big pot over medium heat. Add the chopped onion, celery, and carrots, and cook them gently until they’re nice and soft, about 5 to 7 minutes. Next, toss in the potatoes, cauliflower, bay leaves, thyme, and oregano, and let everything cook together for another 5 minutes or so.

Step 2

Pour in the vegetable broth along with 6 cups of the corn kernels. Bring the mixture to a boil, then lower the heat and let it simmer until the veggies are tender, which should take around 35 to 40 minutes. Don’t forget to fish out the bay leaves and set them aside.

Step 3

While the soup is simmering, grab a blender and add the remaining 2 cups of corn, the cashews, and nutritional yeast. Pour in a few big spoonfuls of the hot broth to help everything blend smoothly. If your blender is small, do this in batches—just fill it halfway at most. To be safe, cover the lid with a kitchen towel and hold it down while pulsing a few times, then blend until silky smooth.

Step 4

Finally, stir this creamy cashew mixture back into the soup. Give it a good taste and season with salt and pepper to your liking. Serve warm and enjoy!