Vegan Corn and Squash Chowder
- 1 tbsp Olive Oil
- 3 cloves Garlic minced
- 1 Onion diced
- 3 tbsp Celery diced
- 2 cups Butternut squash cubed
- 1 large Sweet Potato peeled and cubed
- 1 pound Baby Potatoes halved
- 1 cup frozen corn
- 1 15 oz can unsweetened coconut milk
- 8 oz water
- 2 tsp Thyme leaves
- 1 tsp Salt
- Pepper to taste
Heat oil over medium in a large pot, then fry the onions, garlic and celery for 5 minutes stirring often until fragrant and turning golden.
Add Potatoes and salt and cook for 5 minutes stirring often
Add sweet potatoes, butternut and corn then cover and cook for 15 minutes stirring occasionally.
Add water, coconut milk and thyme and bring to a boil. Turn to a simmer and cook until all is fork tender.
Finish with black pepper
Calories: 497kcalCarbohydrates: 54gProtein: 8gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 631mgPotassium: 1369mgFiber: 9gSugar: 10gVitamin A: 13766IUVitamin C: 54mgCalcium: 98mgIron: 4mg