Vegan Corn Chowder

Vegan Corn Chowder

  • ½ cup raw cashews
  • 3 ribs celery
  • 1 large yellow onion
  • 2 garlic cloves, medium-sized
  • 2 carrots
  • 6 ears corn
  • 6 medium potatoes
  • 3 tbsp extra virgin olive oil
  • 2 cups water
  • 4 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tsp Memphis blend
  • 1 tsp dried thyme
  • Chopped chives, for garnishing

Instructions

  1. Place cashews in the bowl covered in water. Keep them soaked in water before preparing the recipe.
  2. Dice onion, carrots and celery and place in a bowl.
  3. Mince garlic. Dice potatoes. Cut corn from the cob and set aside. Use cob to simmer in the soup.
  4. Take a large pot. Heat olive oil on medium flame. Saute onion, carrots and celery for a few minutes. Next, add garlic and potatoes and saute for 5 minutes. Add corn cobs, vegetable broth, thyme, Memphis blend, water, and soy sauce in the pot. Keep stirring until tender. Remove cobs from the soup.
  5. Drain cashews and blend with 4 cups of hot soup in a blender. Blend until it forms a nice cream.
  6. Return to the soup pot, and stir in reserved corn kernels. Keep on stirring until it is fully cooked. Serve warm and enjoy!