Vegan Corn and Leek Chowder
with sun-dried tomatoes, potatoes and bread with vegan basil cream cheese
Informations supplémentaires
30 min.
|
548 kcal
|
easy
|
|
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
9%
fiber
8g
32%
protein
20g
saturated
5g
25%
sodium
779mg
32%
sugar
18g
trans
0g