As far as soups go, I’ve found that during the winter months I crave a hearty, wintery blind that counters the chill in the air outside. This healthy recipe is a great option for those who have embraced the vegan lifestyle but don’t sacrifice flavor in their dishes! What I really love about this recipe is that it has quite a kick to it! If you are shy from spice, you may want to limit the amount of suggested Harissa that is used, or substitute for an alternative. Another note, If you are limiting the carbs in your diet, you may want to leave out the cornbread croutons that this recipe includes.
Vegan Corn Cream Soup With Cornbread Croutons
- Here is what you’ll need for the cornbread croutons:
- 2 cups non-dairy milk
- 1/2 lemon
- 2 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup coconut oil, melted
- 2 Tablespoons maple syrup
- The Chowder will require:
- 4 ears of fresh corn cobs (kernels removed from cobs)
- 3 garlic cloves, minced
- 2 Tablespoons olive oil
- 2 Tablespoons Harissa (or to taste)
- 3 cup vegetable broth
- 1/4 cup raw cashews, soaked in water overnight
- Salt / Pepper (to taste)
- Chives, for garnish
Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.
Photo courtesy of Vegetarian Ventures. Original recipe published on Vegetarian Ventures.
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