Golden Beetroot, Corn and Cauliflower Chowder.
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.
Servings: 4 people
Calories: 129kcal
Equipment
Ingredients
- 50 g celery finely chopped; 1 stick
- 170 g white onion peeled and finely chopped (medium onion)
- 100 g pointy red pepper finely chopped (1 small)
- 1 tablespoon olive oil
- 200 g yellow beetroot peeled and finely chopped (about 2 medium)
- 100 g cauliflower cut into small florets
- 130 g corn on the cob about 1 ear. Add more if you like
- 200 ml vegetable stock preferably homemade. Or use boullion
- 12 g plain flour Use corn flour if you have a gluten sensitivity
- 120 ml 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 tbsp 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 tsp turmeric, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp 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 tsp 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.
- 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)
Nutrition
Calories: 129kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 242mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1823IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg