Tuesday, August 18, 2009

Vegan corn chowder

This recipe comes from the Moosewood Daily Special cookbook.

Golden Summer Soup

1 1/2 cups chopped onion
2 Tbs. canola oil
1 cup peeled and diced carrots
2 1/2 cups peeled and diced sweet potato
6 cups water
4 cups summer squash
2 cups corn kernels (about 4 ears)
1/2 tsp. turmeric
4 tsp. fresh lemon juice
2 tsp salt
1 Tbs. chopped fresh sage
freshly ground black pepper to taste
chopped fresh parsley or snipped fresh chives

Saute onion in oil for 2 min. Add carrots and 1 1/2 cups sweet potatoes, cook 2 min. Add 3 cups of water, cover, and bring to a boil, simmer 10 min, until potatoes are soft. Puree with immersion blender and set aside.

Bring the remaining 3 cups of water to a boil. Add the remaining sweet potatoes and simmer 5 minutes. Add summer squash, corn, turmeric, lemon juice, and salt, cover and simmer for 10 minutes. Stir in sage and reserved puree. Add pepper. top with parsley and chives.

We used potatoes instead of sweet potatoes. Delicious.

1 comment:

J said...

This soup was super tasty and great for people who can't do dairy, since most corn chowders call for it. It also used a nice amount of squash, which our neighbor unloaded an obscene amount on us so we had to use. Seems like we are getting most of these ingredients tonight in the CSA bag (corn, squash, potatoes for some) so we probably will be making this again soon. :)