Vegan Sweet Potato Corn Chowder

Vegan Sweet Potato Corn Chowder

Vegan Sweet Potato Corn Chowder

This vegan sweet potato corn chowder is easy to make in under 30 minutes with just a handful of simple ingredients. It features sweet potato, red pepper, paprika and chili powder for a simple but flavourful soup that’s packed with nutrition. This recipe is oil-free, sugar-free and naturally gluten-free. Try it for a healthy vegan lunch or dinner when you need something quick and easy. Vegan Ideas, Vegan Recipes Easy, Vegan, Vegan Breakfast, Vegan Recipes, Vegan Dinner, Vegan Meal prep, Vegan Meals

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
8 ounces rotini pasta (or pasta of your choice)
1 tablespoon olive oil
1/2 cup medium yellow onion (about 1 cup)
1 teaspoon dried oregano
2 medium cloves garlic, minced
etc.

Instructions:

First step, Cook the pasta. Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.

And then, Saute the onion, oregano, and garlic. While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.

And now, Make the sauce. Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.

Source: https://runningonrealfood.com/vegan-sweet-potato-corn-chowder/

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