Vegan Quinoa Corn Chowder
Warm your soul with this Vegan Quinoa Corn Chowder, a delightful blend of creamy coconut milk, sweet corn, and tender quinoa. Packed with vibrant vegetables and aromatic spices, this nourishing soup is perfect for cozy dinners or gatherings. With its rich flavors and comforting texture, it’s a plant-based dish that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups fresh corn kernels (or frozen)
- 1 can (13.5 oz) coconut milk
- 4 cups low-sodium vegetable broth
- 1 cup diced bell peppers (mix of colors)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until translucent (about 5 minutes).
- Add bell peppers and corn; cook for another 3-4 minutes.
- Stir in rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked.
- Pour in coconut milk and add cumin and paprika. Stir well and let flavors meld for an additional 5 minutes.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg