Golden Sunshine Vegetable & Corn Chowder
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A glorious sunshine yellow vegan soup full of vegetables touched by the last rays of summer.

Course: Soup
Servings: 4 people for a main dish or 6 for a side
Author: Louise-Claire Cayzer
  • 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
  • 1/2 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
  • 1/2 cup coconut or soy milk
  • 1 bay leaf
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp white wine or cider vinegar
  • Salt & Pepper to taste
  • Extra hot water as needed to create a soup consistency
  1. In a large saucepan heat the oil and add the onion, celery and red pepper. Gently sautee until softened

  2. Add the potato, cauliflower and yellow beetroot and stir to mix well. Add the vegetable stock.

  3. 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.

  4. 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

  5. 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!) 

  6. 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!!)