VEGAN SWEET POTATO CORN CHOWDER #vegan #vegetarian #potato #corn #easy

VEGAN SWEET POTATO CORN CHOWDER #vegan #vegetarian #potato #corn #easy

This veggie lover sweet potato corn chowder is anything but difficult to make in less than 30 minutes with only a bunch of straightforward fixings. It includes sweet potato, red pepper, paprika and bean stew powder for a straightforward however flavourful soup that is stuffed with sustenance.

This formula is without oil, sans sugar and normally sans gluten. Attempt it for a sound vegetarian lunch or supper when you need something speedy and simple.

For my week by week nourishment prep amid the colder months, I as a rule adhere to a great deal of soups, stews and bean stew since they're so natural and they keep well. I'll include new servings of mixed greens and veggies in amid the week as they just take a couple of minutes to get ready.

I wash and slash a huge amount of new veggies on the end of the week so they're prepared for speedy plates of mixed greens and solid nibbling. I likewise prefer to prepare a clump of edamame, broil a few veggies, make hummus, cook a grain like dark colored rice or quinoa and make a few nibble choices like my superfood treats or no-heat oats bars.

VEGAN SWEET POTATO CORN CHOWDER #vegan #vegetarian #potato #corn #easy

Also try our recipe : Mexican Quinoa Stuffed Sweet Potatoes #vegetarian #potato #food #breakfast #quinoa


  • 1 white onion, diced (3 cups, 350 g)
  • 4 cloves garlic, minced
  • 4 ribs celery, chopped (2 cups, 200 g)
  • 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
  • 1 red pepper, diced
  • 4 cups frozen corn (680 g)
  • 4 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • sea salt and fresh-cracked black pepper, to taste


  1. Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
  2. Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
  3. Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
  4. Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
  5. Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.
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