Vegan Quinoa Corn Chowder
This Vegan Quinoa Corn Chowder is creamy, hearty, and packed with flavor — but totally dairy-free. Made in one pot with wholesome ingredients like corn, quinoa, and coconut milk, it’s the perfect comfort food for busy weeknights.
Equipment
- Large soup pot
- Wooden spoon
- Chef’s knife
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- Heat oil in a large pot over medium heat. Add onion garlic, carrot, and celery. Sauté for 5 minutes until fragrant and softened.
- Add potatoes corn, quinoa, smoked paprika, thyme, salt, and pepper. Stir to coat in seasoning.
- Pour in vegetable broth and bring to a boil. Reduce heat cover, and simmer for 20 minutes or until potatoes and quinoa are tender.
- Scoop out 2 cups of the soup blend until smooth, and return to the pot for creaminess.
- Stir in coconut milk and lemon juice. Simmer uncovered for another 5–10 minutes.
- Taste and adjust seasonings. Garnish with parsley or green onions before serving.
Instructions
- This soup thickens as it cools. Add a splash of broth or coconut milk when reheating.
- For extra protein, stir in cooked chickpeas or white beans.
- If you prefer it spicier, add a pinch of chili flakes or chipotle powder.
Notes
This soup thickens as it cools. Add a splash of broth or coconut milk when reheating.
For extra protein, stir in cooked chickpeas or white beans.
If you prefer it spicier, add a pinch of chili flakes or chipotle powder.
For extra protein, stir in cooked chickpeas or white beans.
If you prefer it spicier, add a pinch of chili flakes or chipotle powder.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sodium | 640 mg |