Epic vegan corn chowder in bread bowl made in just 15 minutes
2 tbs Olive Oil
2 Sticks Celery
3 Cloves Garlic
1/2 Head of Cauliflower, cut very small
1 tsp Sweet Smoked Paprika
1 tbs Dried Thyme
1 Bay Leaf3 tbs Plain Flour
2 cups/480ml Vegan Cream
2 cups/ 480ml Vegetable Stock
3 cups Sweetcorn, half blitzed until its almost pureed
1 tbs Soy Sauce
1 tsp Sea Salt
2 tsp Black Pepper
Round Loaf of Bread, top cut off & middle scooped out
Chopped fresh thyme
Charred Corn Kernels (optional)
MethodWatch Tutorial Video
Pre heat a large sauce pan over a high heat.
Add the onion, celery, chilli & garlic to a food processor and blitz until they are chopped fine.
Add the oil to the pan, followed by the onion mixture, paprika, thyme & bay.
Sauté the mix for 2-3 minutes, stirring often. Add the cauliflower & cook for another minutes.
Turn the heat down then add the plain flour. Cook out the flour for a minute or so. Then add the cream & stock.
Mix well to remove any lumps.
Add the blitzed corn & allow the soup to come to a boil and thicken up for around 4-5 minutes.
Just before serving add the whole sweetcorn, soy & seasoning.
Serve inside your bread bowl, garnish with fresh thyme leaves.