• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Autumn

    Golden Beet, Corn and Cauliflower Chowder

    Published: Sep 5, 2017 · Modified: Sep 20, 2023 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Golden beetroot, corn and cauliflower chowder in bowls on a table ready to eat. this recipe

    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.

    Jump to:
    • 🌽Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🔪Equipment
    • 🥫Storage
    • ❗Top Tip
    • ❓FAQ
    • More Soups & Stews :
    • What to serve with :
    • 📖 Recipe
    • 💬 Comments

    🌽Ingredients

    Ingredients for the golden beet, corn and cauliflower chowder laid out.

    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.

    Sauteeing the onion and adding in the flour and spices in the pan.

    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.

    Adding the golden beetroot and the veggie broth.

    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.

    Adding in the cauliflower florets, then the sweetcorn.

    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.

    Finishing off the soup with the oat milk and the final soup consistency.

    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.

    1. Gluten-Free. Swap the All Purpose Flour for corn starch.
    2. Potatoes: Use yellow waxy potatoes in place of the beetroot.
    3. Double the amount of sweetcorn and omit the cauliflower.
    4. Add a splash of chilli sauce for a spicier version.
    5. Herbs: Use just oregano or just thyme. Or substitute parsley flakes.
    6. 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!

    Close up of the corn chowder ready to eat.

    🥫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

    Can I blend this corn chowder for a smooth soup?

    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.

    More Soups & Stews :

    • A bowl of creamy mushroom and chestnut soup ready to eat.
      Creamy Vegan Mushroom and Chestnut Soup
    • A bowl of chestnut and mushroom bourguignon ready to eat.
      Chestnut and Mushroom Bourguignon
    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)

    What to serve with :

    • Vegan garlic bread, just out of the air fryer.
      Vegan Garlic Bread in Air Fryer or Oven
    • Jamaican roti on a chopping board being folded by a hand to make a vegan wrap
      The best Jamaican roti wrap
    • A jar of basil pesto ready to use.
      Easy Vegan Basil Pesto
    • Parsley Pistachio pesto in a jar and on some pasta.
      Vegan Parsley Pesto with Pistachios

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A bowl of corn chowder with golden beetroot and cauliflower ready to eat.

    Golden Beetroot, Corn and Cauliflower Chowder.

    Louise-Claire Cayzer
    A glorious sunshine yellow vegan soup full of vegetables touched by the last rays of summer. Packed with sweetcorn, yellow beetroot and cauliflower in a creamy, gently spiced broth.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 129 kcal

    Equipment

    • 1 Large Saucepan

    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 softened
      50 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

    Substitutions and Variations:
    This yummy soup does have a lot of ingredients, but don't panic, some can be omitted or substituted.
    1. Gluten-Free. Swap the All Purpose Flour for corn starch.
    2. Potatoes: Use yellow waxy potatoes in place of the beetroot.
    3. Double the amount of sweetcorn and omit the cauliflower.
    4. Add a splash of chilli sauce for a spicier version.
    5. Herbs: Use just oregano or just thyme. Or substitute parsley flakes.
    6. No spices: omit the turmeric and smoked paprika (the soup won't taste quite as rich or be as vibrant if you do this)

    Nutrition

    Calories: 129kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 242mgPotassium: 287mgFiber: 3gSugar: 7gVitamin A: 1823IUVitamin C: 9mgCalcium: 81mgIron: 2mg
    Keyword beetroot, cauliflower, chowder, corn, soup, sweet corn
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Autumn

    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)
    • A bowl of borlotti bean stew with a spoon in it.
      Vegan Bean Stew with Borlotti Beans
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew

    Tofu Lover? These are for you...

    • Air fried tofu nuggets ready to eat on a plate.
      Crunchy Air Fryer Tofu Nuggets
    • Delicious Tofu Dessert Recipes
    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked

    Vegan Dinner Inspo

    • 50 or more vegan christmas main courses to try.
      50+ Best Vegan Christmas Dinner Main Entree Recipes
    • A bowl of courgette curry with rice, raita and a folded paratha bread.
      Courgette Curry with Chickpeas
    • A bowl of creamy white bean pasta with tomatoes ready to eat.
      Creamy Cannellini Bean & Tomato Pasta
    • A dish of baked vegan mac and cheese ready to eat.
      Baked Vegan Mac & Cheese (without cashews)

    Craving something sweet?

    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Pineapple Upside Down Cake on a plate.
      Vegan Pineapple Upside Down Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake

    Recipes you're all loving!

    • Vegan cranberry shortbread bar being held up to the camera to show off the crumble topping and pretty cranberry filling.
      Easy Cranberry Shortbread Crumble Bars
    • Chestnuts roasted in the air fryer ready to eat.
      Air Fryer Roasted Chestnuts
    • Vegan Cheese Biscuits on a board ready to eat.
      Vegan Savoury Cheese Biscuits (Cookies)
    • Roasted Yellow tomato sauce on pasta.
      Roasted Yellow Cherry Tomato Sauce

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme

    Corn and Cauliflower chowder with yellow beetroot.
    Corn and Cauliflower chowder with yellow beetroot.