This delicious Easy creamy vegan chowder is my healthy take on the regular chowder. It’s absolutely loaded with creamy textures and feels like a hug in a bowl. This comforting vegan and gluten free soup is packed full of flavours and healthy nutrients…and it’s irresistibly delicious.Made with potatoes, spinach, beans and lots of seasonings, it’s a nutrients rich power bowl.
Keyword soup, vegan
Prep Time 10minutes
Cook Time 45minutes
Author Simone - Munchyesta.com
2tbspOlive Oil or Coconut oil
1Red Bell PepperDiced
1cupRed Kidney BeansRinsed and drained
3cupsPotatoescur into 1-inch Dices
1tbspMild Curry Powder
½cupFull Fat Coconut Milk
Salt to taste
½tspFreshly Ground Pepper
Heat coconut oil in a large pot and add the diced onions. Let the onions cook at medium heat while stirring occasionally. Once the onions have cooked for a couple of minutes, add the finely chopped garlic along with bell peppers, corn, kidney beans and potatoes.
Season with curry powder, smoked paprika, ground nutmeg, ground sage, salt and pepper and stir together to combine. Let the veggies cook for a couple of minutes before adding the vegetable broth and coconut milk.
Combine everything well and bring to a boil. Once the soup boils, lower the heat to a simmer and cover with a lid. Let the chowder simmer at medium heat for 40 minutes while stirring occasionally. Add extra salt and seasonings if needed and serve topped with freshly chopped parsley. Enjoy.