Summer Vegetable Chowder

Name: Summer Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 2 large carrots; 2 stalk celery; 4 clove garlic; 0.5 teaspoon thyme; 2 tablespoon all-purpose flour; 6 cup vegetable broth (I like to use 2 tablespoons of Better than Boullion vegetable base diluted in 6 cups of water); 1 small zucchini; 1 russet potato; 2 ears corn, kernels removed; 1 can cannellini beans

6 servings

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

olive oil
1 tbsp
yellow onion
1 small
carrots
2 large
celery
2 stalk
garlic
4 clove
thyme
½ tsp
all-purpose flour
2 tbsp
vegetable broth
I like to use 2 tablespoons of Better than Boullion vegetable base diluted in 6 cups of water
6 c
zucchini
1 small
russet potato
1
ears corn
kernels removed
2
cannellini beans
1 can

Directions

1
In a large pot, add the olive oil, onion, carrots, and celery and sauté for 10 minutes until the vegetables have softened.
2
Add the garlic and thyme and continue to cook for one minute.
3
Add the flour and cook for 2 minutes, stirring frequently so the vegetables are coated evenly with the flour.
4
Add the vegetable broth, zucchini, potato, and corn and turn the heat to high.
5
Bring to a boil then reduce heat to medium and simmer for 10-15 minutes until the potatoes are soft.
6
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.)
7
Transfer the blended mixture back to the pot. Season with salt and pepper to taste.

Summer Vegetable Chowder

45 min6 servings

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