This Golden Beet, Corn and Cauliflower Chowder is sunshine in a bowl. It's both cozy and uplifting and it makes the most of early Fall produce. Packed with beta-carotene thanks to all that golden colour, this soup will have you feeling like there is sunshine, even on the gloomiest wet day.
The days are getting colder and the nights are drawing in, yet the sunshine is still peaking through and the veggies that have been ripened and warmed over the summer are coming into their own. Corn, Golden Beetroots and Cauliflower are all in season, and come together in this yummy golden soup.
This easy to make soup draws from a traditional corn chowder recipe, which I've made dairy free and vegan, then added lots of extra veggies to. It's delicious served up with crusty bread, or my favourite Air Fryer Garlic Bread and maybe a dollop of homemade Vegan Basil Pesto stirred through.
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🌽Ingredients
This soup does have a lot of veggies in it, but don't worry, it's easy to make once they are all chopped up! I also have put some ideas for how to substitute or omit ingredients in the 'Substitutions and Variations' section below.
- Golden Beetroot-The golden sunshine colour in this soup is key, so gorgeous golden beetroot help create the colour, while adding earthy sweetness.
- Sweet Corn- Sweet corn just off the cob is a classic chowder ingredient. It's sweet starches help thicken the soup and give it the chowder texture that everyone loves. You can substitute frozen or canned if you wish.
- Cauliflower- Cauliflower takes on the soups golden hues and provides extra nutrition and texture.
- Red Pepper- The red pepper in this soup is present for sweetness and a little pop of contrasting colour.
- Onion- simple yellow onion finely chopped.
- Celery- omit if you need to, however celery provides a balance to the flavour of the soup that is subtle but present.
- Turmeric- not a traditional chowder ingredient, but it's anti-inflammatory properties and gorgeous boost of colour are welcome when the weather turns.
- Oregano and Thyme- choose fresh or dried herbs.
- Smoked Paprika- For a subtle smokey flavour.
- Plain/All Purpose Flour- This helps to thicken and give the soup it's classic creamy texture. Us
- Olive Oil- just a little to sautee the onion and aromatics and herbs in.
- Bay Leaves- I like to add a bay leaf or two. They have a subtle flavour that pairs well with the sweetness of the corn and beets.
- Oat Milk- or soy milk/coconut milk. This ensures that this corn chowder is vegan and dairy free!
- Veggie Broth- A good quality veggie stock powder or cube, or better yet, homemade broth.
- Apple Cider or White Wine Vinegar: Added in at the end, this little burst of acid offsets the sweetness in the soup.
- Flakey Sea Salt and Cracked Pepper
👩🍳Instructions
First of all, finely chop the onions, peel the beets and chop into little pieces, plus chop the celery, red pepper and remove the corn from the cob.
The pieces of chopped vegetables should all be roughly just a little bigger than the size of a corn kernel.
1. Sautee the onion in a little olive oil until translucent.
2. Add the flour, herbs and spices and cook in the oil for a minute. This wakes the flavour of the spices, and removes the floury taste to the flour.
3. Add in the chopped yellow beetroot and the red pepper and stir to coat in the spices and flour.
4. Now add in the veggie broth. Top up the broth as needed with extra water as you cook. Add the bay leaf.
5. Once the beetroot cubes are tender, add in the florets of cauliflower and cook for 5 minutes.
6. Add in the sweet corn kernals last as they take the least time to cook. Simmer a further 5 minutes.
7. Stir in the oat milk/other milk until fully combined. Bring the chowder back up to a simmer.
8. Just before serving stir in the apple cider vinegar and add salt and pepper to taste.
Hint: Make sure to stir the flour and spices in the pan before adding any other liquid. This ensures that the spices have their flavor 'woken up' and cooks out any raw flour flavour from the flour.
🌶️Substitutions & Variations
This yummy soup does have a lot of ingredients, but don't panic, some can be omitted or substituted.
- Gluten-Free. Swap the All Purpose Flour for corn starch.
- Potatoes: Use yellow waxy potatoes in place of the beetroot.
- Double the amount of sweetcorn and omit the cauliflower.
- Add a splash of chilli sauce for a spicier version.
- Herbs: Use just oregano or just thyme. Or substitute parsley flakes.
- No spices: omit the turmeric and smoked paprika (the soup won't taste quite as rich or be as vibrant if you do this)
🔪Equipment
Although you can make this Yellow Beetroot, Corn and Cauliflower chowder in a saucepan, it is lovely to use a casserole dish or dutch oven. One day I'd like to be able to have this Le Crueset pan to use, but it the meantime I use a pan we picked up at a garage sale!
🥫Storage
This soup keeps well in an air tight container in the fridge for up to a week. Alternatively label it (to avoid mystery soup in the freezer) and freeze for up to 3 months. Perfect to bring out to cheer yourself up on a cold winter's day!
❗Top Tip
Chop all the vegetables up into small 1cm cubes - just bigger than a kernel of corn. Doing this allows you to scoop up a pleasing amount of vegetables with each mouthful and enhances the overall eating experience.
❓FAQ
Absolutely, if you want to blend this soup instead of having it in little chunks, cook as usual, then blend using an immersion blender or after cooling a bit, use your jug blender to blend, then reheat to eat.
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What to serve with :
📖 Recipe
Golden Beetroot, Corn and Cauliflower Chowder.
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 50 g (1 ¾ oz) celery (finely chopped; 1 stick )
- 170 g (1 cups) white onion (peeled and finely chopped (medium onion) )
- 100 g pointy red pepper (finely chopped (1 small) )
- 1 tablespoon olive oil
- 200 g (1 ½ cups) yellow beetroot (peeled and finely chopped (about 2 medium))
- 100 g (1 cups) cauliflower (cut into small florets)
- 130 g (1 cups) corn on the cob (about 1 ear. Add more if you like )
- 200 ml vegetable stock (preferably homemade. Or use boullion)
- 12 g (1½ tablespoon) plain flour (Use corn flour if you have a gluten sensitivity)
- 120 ml (½ cups) oat milk (or soy or coconut milk )
- 1 bay leaf
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon white wine or cider vinegar
- Salt & Pepper to taste
- Extra hot water (as needed to create a soup consistency)
Instructions
- Before you start, finely chop the onion, celery, red pepper and yellow beetroot into small pieces, just a little bigger than a corn kernel. Remove the corn kernals from their cob by cutting them off.
- In a large saucepan heat the oil and add the onion and celery, Gently sauté until softened50 g celery, 170 g white onion, 1 tablespoon olive oil
- Add the flour and mix well to ensure no lumps form. Add in all the spices and herbs and stir.12 g plain flour, 1 bay leaf, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme
- Add the yellow beetroot and red peppers and bay leaf and stir to mix well. Add the vegetable stock and leave to simmer for 5 minutes.100 g pointy red pepper, 200 g yellow beetroot, 200 ml vegetable stock
- Once the beetroot has softened add the cauliflower and allow to simmer. The soup should thicken a little.100 g cauliflower
- Add extra water as needed to keep the soup at a good consistency.Extra hot water
- Add the corn and simmer everything for another 5 minutes so the corn is cooked but retains some bite.130 g corn on the cob
- Stir in the oat milk and bring back to a simmer.120 ml oat milk
- Taste and add salt, pepper and the vinegar. Add any additional spices here to adjust the flavour here (You might like a little extra smoked paprika or herbs.. use your taste buds to guide you!)1 teaspoon white wine or cider vinegar, Salt & Pepper to taste
- If you can, leave the soup for a few hours for the flavours to mingle, then re-heat and serve piping hot with a sprinkle of chives. (or serve immediately.. but its better left for at least an hour!!)
Notes
- Gluten-Free. Swap the All Purpose Flour for corn starch.
- Potatoes: Use yellow waxy potatoes in place of the beetroot.
- Double the amount of sweetcorn and omit the cauliflower.
- Add a splash of chilli sauce for a spicier version.
- Herbs: Use just oregano or just thyme. Or substitute parsley flakes.
- No spices: omit the turmeric and smoked paprika (the soup won't taste quite as rich or be as vibrant if you do this)
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