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.
The fields in our area are full of sweet corn and beetroot. I picked up a huge bunch of yellow beetroot and more juicy corn than we could just eat on the cob for pennies (OK..pounds, but they were cheap!) at a local market..
Our tiny cauliflower crop has also been begging to be used. I can't show you pretty pictures of creamy heads of caulis, as ours were all quite slug nibbled, however with a good wash and bit of a trim, my precious cauliflowers plus the golden beets and corn became the inspiration for this hearty vegan sunshine yellow soup.
This easy to make soup draws from a traditional corn chowder recipe, which I've veganised and added a few non-trad bits to.
Look away if you're a purist. Keep reading if you like sunshine and yummyness....
So what did I add? Turmeric for an extra yellow zing and depth of flavour, a bay leaf for fragrance and those yellow beets for extra sweetness. Oh, and cauliflower is most definitely not traditional, although it does work very, very well. Traditional chowders are also quite heavy on milk or cream, which I've omitted. The creamyness comes from a little flour added into the stock whilst cooking and the addition of a little bit of coconut milk which leaves the soup feeling rich but not heavy.
This soup is lovely when you first make it, however I do urge you to make it and leave it for at least a few hours, make it around lunchtime and reheat at suppertime or the next day. The flavours really come alive and the sunshine is amplified.
Serve hot with a sprinkle of chives or spring onions, and remember the warmth of the summer sun. [amazon_link asins='1539581233,1521936781,B002E2HTK6,B002E2HTLU' template='ProductCarousel' store='popandthebee-21' marketplace='UK' link_id='1aebdcf0-91b6-11e7-bf0f-d124d5672ee2']
Golden Sunshine Vegetable & Corn Chowder
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!!)
- 1 stick celery (finely chopped)
- 1 medium white onion (peeled and finely chopped)
- 1 small pointy red pepper (finely chopped)
- 1 Tbs olive oil
- 1 large yellow beetroot (peeled and finely chopped)
- ½ head cauliflower (cut into small florets)
- 1 medium potato (finely chopped)
- 1 ear corn on the cob
- 200 ml vegetable stock (preferably homemade. Or use boullion)
- 3 Tbs plain flour (Use corn flour if you have a gluten sensitivity)
- ½ cup coconut or soy 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)
- In a large saucepan heat the oil and add the onion, celery and red pepper. Gently sautee until softened
- Add the potato, cauliflower and yellow beetroot and stir to mix well. Add the vegetable stock.
- Add the flour and mix well to ensure no lumps form. Add in all the spices & bay leaf, the coconut/soy milk and mix well.
- Allow to simmer, the flour will thicken the vegetable stock and will become quite thick. Add extra water to create a creamy soup and simmer until all the vegetables are tender
- Add the corn and simmer everything for another 5 minutes so the corn is cooked but retains some bite. 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!)
- 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!!)