Top of page

Vegan Corn and Leek Chowder

< Retour

Vegan Corn and Leek Chowder

with sun-dried tomatoes, potatoes and bread with vegan basil cream cheese

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
9%
fiber 8g
32%
protein 20g
saturated 5g
25%
sodium 779mg
32%
sugar 18g
trans 0g