Go Back
–+ servings
A bowl of corn chowder with golden beetroot and cauliflower ready to eat.
Print Recipe
5 from 1 vote

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 129kcal
Author: Louise-Claire Cayzer

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
Metric - American

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: 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