Vegan Corn Chowder with Texture

Ingredients 0/13

Step 1

Warm the olive oil in a skillet over medium heat. Add the garlic and onion, cooking and stirring occasionally until the onions soften and start to turn golden, which should take about 7 minutes. Once done, take the skillet off the heat and set it aside.

Step 2

In a large pot, combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups of soy milk, garlic powder, salt, and pepper. Bring everything to a boil over medium-high heat. When it’s bubbling, stir in the cooked onion and garlic mixture.

Step 3

Turn the heat down to medium-low and let the soup simmer uncovered. Keep it going until the potatoes and carrots are tender, which usually takes around 20 minutes.

Step 4

While the soup simmers, mix the flour with the remaining 1/2 cup of soy milk in a small bowl until smooth. Slowly whisk this into the soup, then let it cook for another 10 minutes or so until it thickens nicely.

Step 5

Before serving, stir in the parsley for a fresh touch. Enjoy!