Description
This summer vegetable chowder is delicious and packed with the best seasonal produce! This plant-based recipe is hearty and filling, no cream required!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 6 cups vegetable broth (I like to use 2 tablespoons of Better than Boullion vegetable base diluted in 6 cups of water)
- 1 small zucchini, diced
- 1 russet potato, peeled and diced
- 2 ears corn, kernels removed (or one 15oz can sweet corn, drained)
- 1 (15oz) can cannellini beans, drained and rinsed
Instructions
- In a large pot, add the olive oil, onion, carrots, and celery and sauté for 10 minutes until the vegetables have softened.
- Add the garlic and thyme and continue to cook for one minute.
- Add the flour and cook for 2 minutes, stirring frequently so the vegetables are coated evenly with the flour.
- Add the vegetable broth, zucchini, potato, and corn and turn the heat to high.
- Bring to a boil then reduce heat to medium and simmer for 10-15 minutes until the potatoes are soft.
- In a blender, add the cannellini beans and one cup of soup. Blend until completely smooth. (When blending hot soup, allow steam to escape through the vent at the top of the blender.)
- Transfer the blended mixture back to the pot. Season with salt and pepper to taste.