A creamy and quick vegan soup with corn, potatoes, and coconut milk.
Ingredients
14.5 OZ / 415 G gold potatoes
8.5 OZ / 240 G yellow onions
3.5 OZ / 100 G celery rib
2 TBSP vegetable oil
16 OZ / 450 G frozen corn kernels
25 OZ / 710 ML beverage-style coconut milk
14.5 OZ / 400 ML full-fat coconut milk
1 TSP fine sea salt
0.5 TSP black pepper
2 SPRIGS green onions
Directions
Cut potatoes into quarters and add to the mixing bowl and chop the potatoes for 5 seconds / speed 5. Transfer potatoes to a medium bowl and set aside.
Peel onion and cut into quarters, removing the root end. Trim celery and roughly chop.
Add onion and celery to the mixing bowl and chop the onion and celery for 5 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add the oil to the mixing bowl. Remove the measuring cup and cook for 7 minutes / 265°F|130°C / speed 1 / reverse.
Add the reserved potatoes, corn kernels, beverage-style coconut milk, canned coconut milk, salt, and pepper to the mixing bowl and cook for 25 minutes / 265°F|130°C / speed 1.
Blend for 10 seconds / speed 7. Taste and season with more salt if desired.
Ladle chowder into bowls. Garnish with green onion. Enjoy your meal!
