Creamy Quinoa Chowder

Who says healthy eating isn’t also delicious!? This creamy quinoa chowder combines nutritious ingredients like sweet potatoes, quinoa, beans, cashews, greens, and veggies to bring a savory soup that’s sure to win your taste-buds over! Plus, this is incredibly easy to make and is great for leftovers. A winner recipe all-around!

Vegan Quinoa Corn Chowder
Creamy Quinoa Chowder
This creamy quinoa chowder combines nutritious ingredients like sweet potatoes, quinoa, beans, cashews, greens, and veggies to bring a savory soup that’s sure to win your taste-buds over!
Write a review
Save Recipe
Print
Ingredients
  1. 1 large red onion, diced
  2. 1 tablespoon minced garlic (about 3 cloves)
  3. 2 medium sweet potatoes, diced (about 3-4 cups)
  4. 1 cup chopped carrots
  5. 2 cups diced tomato
  6. 2 cups organic frozen sweet corn
  7. 2 (15 oz) cans of kidney or pinto beans (about 3 cups cooked), drained and rinsed
  8. 1 cup uncooked quinoa
  9. 1 teaspoon dried thyme
  10. 5 cups water
  11. ½ cup raw cashews *
  12. 1 cup water
  13. 2-4 cups chopped kale
  14. 2 teaspoons miso
  15. ½ teaspoon cayenne
  16. black pepper (to taste)
  17. Fresh Cilantro (for topping)
Instructions
  1. Wash the veggies. Prep the onion, garlic sweet potatoes, carrots, and tomatoes.
  2. In a pot, sauté the onion and garlic using a small amount of water. Saute until the onions start to become translucent. Add the potato and carrots to the pot and continue to saute.
  3. Then add tomatoes, corn, and beans.
  4. Add the quinoa, thyme, and water into the pot with the veggies. Stir well.
  5. Bring the soup to a boil, and then reduce to medium-high heat for about 10-15 minutes, or until the veggies and quinoa are soft.
  6. While the soup is boiling, blend the cashews with water.
  7. Once the soup is finished cooking, add the cashew cream to the pot and stir. Add the kale, miso, cayenne pepper, and black pepper. Adjust the recipe to taste.
  8. Pour soup into bowls. Top with fresh cilantro and pepper, as desired. Enjoy!
Notes
  1. If you have a nut allergy, omit the cashews. Instead you could try using one of the following: ½-1 cup blended cannellini beans; or 1/2 cup pumpkin seeds.
  2. Recipe updated February 1, 2020
Kristina DeMuth https://kristinademuth.com/