Vegan Corn and Leek Chowder

Informations supplémentaires

30 min. | 548 kcal | easy | Vegetarian | Printable version

1. Setup Drain and rinse the corn. Chop the leek, basil and sun-dried tomatoes. Cut the potatoes into small cubes.

2. Start the soup Heat a drizzle of oil in a large pot over medium-high heat. Cook the leek, corn, sun-dried tomatoes and spices for 3-4 minutes. Add salt and pepper.

3. Add the milk Add the broth cube, the potatoes, 200 ^2P | 300 ^3P ml milk and 2 ^2P | 2.5 ^3P cups of water. Bring to a boil. Cover and cook for 15-18 minutes over medium heat until the potatoes are tender. Adjust salt and pepper to taste.

4. Prepare the bread While the soup cooks, cut the bread in half. Toast to desired doneness. Mix the cream cheese with the basil, a drizzle of oil and pepper to taste. Garnish the bread with the cream cheese.

5. Plate your dish Serve the soup with the bread. Bon appétit!

341mlCorn Kernels

0.5unitLeek(s)

350gYellow Potato(es)

2unitSun-Dried Tomatoes

200mlOatmeal drink, Original without sugar, 3 units of 250 ml

2unitCiabatta Bread

1unitVegetable Broth Cube(s)

0.5unitBasil

3gItalian Spices

80mlCream Flavoured Spread

What you need pot, bowl

548 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 93g

31%

fat 11g

17%

cholesterol 27mg

fiber 8g

32%

protein 20g

saturated 5g

25%

sodium 779mg

32%

sugar 18g

trans 0g