Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it’s worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you’ll be welcoming fall and its soup-loving weather.
INGREDIENTS:
4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it’s zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
1/4 C lime juice
1/2 to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional
DIRECTIONS:
Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
Roast for 15 minutes, stir, then roast another 15 minutes.
Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup—not too much. If you don’t have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!
- 4 fresh sweet corn ears
- 1 red bell pepper, diced
- 4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it's zippy!)
- 1 onion, diced
- 6 garlic cloves
- 2-3 Tbs coconut oil
- Salt and black pepper
- Olive oil
- 2 medium russet potatoes, peeled and diced
- 2 C vegetable broth
- 2 C coconut milk (the refrigerated carton variety, unsweetened)
- 2 tsp cumin
- 1 tsp oregano
- 2 Tbs nutritional yeast
- ¼ C lime juice
- ½ to 1 C fresh cilantro leaves, chopped
- 3-4 C cherry tomatoes, halved or quartered
- Vegan sour cream, tortilla strips, diced avocado, optional
- Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper.
- On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
- Roast for 15 minutes, stir, then roast another 15 minutes.
- Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes.
- Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
- Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
- Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup---not too much. If you don't have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
- Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!
