Vegan Potato Sweetcorn and White Bean Chowder
A comforting, cosy soup
4
people
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter - vegan
- 1 Onion - peeled and finely chopped
- 1 clove Garlic - peeled and finely chopped
- 2 sticks Celery - de-stringed and finely chopped
- 1 small Green Pepper - finely chopped
- 300 g Baking Potato - peeled and cut into ½" dice
- 1 400g Sweetcorn - fresh, or, if tinned, drained
- 1 400g Cannellini beans - canned, drained
- 1 spring Thyme - or use a pinch of dried
- 420 ml Vegetable stock
- 280 ml Soy Milk - unsweetened, or plant based milk of your choice
- Salt and Pepper
Instructions
- Heat the oil and butter in a heavy bottomed saucepan and sauté the onions, garlic, celery, pepper for about 4 or 5 minutes, or until the vegetables start to look translucent and soft.
- Now stir in the diced potato and thyme.
- Turn the heat down to low, cover and leave to gently sweat down for 5 minutes, stirring occasionally to ensure the vegetables don’t stick.
- Pour over the stock or water, bring to the boil, turn down to a gentle simmer, cover and cook for another 10 minutes or until the potato is cooked.
- Add the beans, sweetcorn and milk, and a little seasoning. Bring to the boil once more, turn down and simmer for another couple of minutes, just to allow the flavours to amalgamate.
- Taste for seasoning and adjust as necessary.
- Add a swirl of cream if necessary and a chopped chives. Serve with thickly buttered crusty bread.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.