Veg chowder
Ingredients:
- olive oil
- 1 onion
- 3 cloves garlic
- 230g brussels sprouts
- 400g can coconut cream
- 6 teaspoons nutritional yeast flakes
- 1 teaspoon salt
- 160g frozen corn
- 400g potatoes
- 400g cauliflower
- 1 courgette
- 2 red chillies
- 1 lemon
Methods:
- Heat the olive oil in a large heavy bottom pot. Finely chop an onion and garlic, and saute them.
- Defrost the Brussels sprouts in the microwave, if frozen. Finely chop them and add them to the pot.
- Once the sprouts turn vibrant green, add the coconut cream and about twice as much water. Add yeast flakes, salt and frozen corn.
- Chop potatoes into bite size pieces and add them in.
- After 5 minutes add the cauliflower and courgette.
- Finely slice some red chillies and add them in.
- Once potatoes are tender, spoon 25% of the soup into a bowl, seeking out potatoes and chillies, and avoiding courgettes.
- Handblender the contents of the bowl and reunite it with the rest of the soup.
- Taste and adjust the salt and acidity (lemon juice) levels.
- Serve topped with black pepper.