CORN & CAULIFLOWER CHOWDER
Swapping the traditional potato for cauliflower in this creamy chowder makes the whole thing that little bit lighter, while the fibre-filled corn is a certified satiator. What’s more, putting the cauli’s leaves to work means less for the bin and more for your taste buds – also known as a win-win -
378 CALS | 7G CARBS | 3G PROTEIN | 29G FAT | SERVES 4 | VEGAN
INGREDIENTS
2 tbsp olive oil • 1 leek, thinly sliced • 4 garlic cloves, thinly sliced •½ large cauliflower (about 500g) cut into small florets, leaves shredded
• kernels from 4 corn cobs (or 500g tinned or frozen kernels) • 400ml tin of coconut milk • 1 tsp vegetable stock powder or ½ stock cube
• juice of ½ lemon
For the topping: 1 green chilli, thinly sliced •4
spring onions, sliced • bunch of basil • handful of roasted, unsalted peanuts (or other nuts), roughly crushed • olive oil for frying and to serve
METHOD
1 | First, heat the olive oil in a large saucepan over a medium-high heat. Add the leek and a good pinch of salt, then cook for 5 to 10 mins until soft and sweet. Next, add the garlic and cook for 2 to 3 mins.
2 | Add the cauliflower florets and all but a handful of the corn, along with a pinch of salt, the coconut milk, stock cube or powder and 2 tins (800ml) of hot water. Bring to the boil and simmer for about 20 mins, until the cauliflower is soft and the soup has thickened a little.
3 | Blitz with a handheld blender until about half is liquidised. Add a little lemon juice and season to taste with salt and pepper. 4 | Heat a frying pan over a medium heat, add a little oil and the remaining corn, green chilli and spring onion, along with the shredded cauli leaves. Cook until the corn is charred and the leaves deep green and wilted. Serve this on top of the soup with the basil torn over, a scattering of peanuts and an artistic drizzle of olive oil for peak corny.