About this recipe
There is something really warming and comforting about a creamy chowder. This coconut based version is a great option for those following a plant based diet.
These kind of dishes are perfect as we head towards the winter months as we need a little warming up! Soup based dishes are really great for packing in lots of veggies and when combining them with flavours such as turmeric, paprika and chilli, there are certainly not boring! The addition of sweetcorn is great for upping the fibre content, providing another portion of vegetables and some carbohydrates, but also adding a natural sweetness to the dish that works really well with the smokey paprika and spicy chilli.
Photo Credit: Hope Pointing
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- 2 tbsp Coconut oil / sunflower oil
- 1 Onion, finely chopped
- 2 Sticks celery, chopped into 1cm pieces
- 1 Leek, chopped into 1cm slices
- 2 Garlic cloves, finely chopped
- 1 tsp Turmeric
- 1 tsp Smoked paprika
- 1/2 tsp Chilli flakes
- Handful of Coriander stalks
- 1 Vegetable stock cube
- 400ml Tin coconut milk
- 100g Sweetcorn
- Salt and pepper
- Juice of half a lime
- Handful of fresh coriander
Begin by setting a large sauce pan on medium heat and add the coconut oil.
Chop up your onion, celery, leeks and garlic and add to the pan. Cook down for 5-minutes until soft and translucent.
Next, add in the turmeric, paprika, chilli flakes and coriander stalks, along with some salt and pepper. Cook for a fewer few minutes before crumbling in the stock cube and pouring in the coconut milk.
Simmer for a further 5-10 minutes to allow the flavours to infuse.
Add in the sweetcorn and a squeeze of lime juice. Taste for seasoning, adding a little more salt and pepper or lime juice if needed.
Serve In bowl with a generous scattering of roughly chopped fresh coriander.