Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves 3

A creamy chowder, loaded with veggies. It’s hearty, nutritious and so comforting! 

A vegan and smaller serve version of this earlier post.

Ingredients

• 1 tablespoon EV Olive Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 100g shiitake mushrooms (if dried, ideally soak for three hours before cooking)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/8 cup all-purpose flour
• 2 cups (500ml) vegetable stock
• 1 bay leaf
• 200g sweet potatoes / kumara, diced
• 1 cup baby spinach
• 1/2 cup corn kernels, frozen, canned or roasted
• 1 small tin coconut cream (around 200ml)
• Salt and freshly ground black pepper, to taste
• 1 tablespoons chopped fresh parsley leaves (for garnish)

Instructions

1. Preheat large pan, stockpot or Dutch oven, with the oil. Add onion, garlic, and drained / fresh mushrooms. Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Stir in thyme and dill until fragrant, about 1 minute.
3. Stir in flour until lightly browned, about 1 minute.
4. Whisk in vegetable stock and the bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
5. Stir in potatoes.
6. Bring to a boil; reduce heat and simmer for around12-15 minutes.
7. Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
8. Stir in the coconut milk until heated through, about 1-2 minutes;
9. Season with salt and pepper, to taste.
10. If the soup is too thick, add more coconut cream until desired consistency is reached.
11. Serve immediately, garnished with the fresh parsley.