Enjoy pumpkin but make it savory! Whip up this creamy pumpkin sauce in just 15 minutes! It’s rich, satisfying and so comforting! It’s creamy without needing to add any cream or cheese. This recipe is based heavily on my Butternut Squash Pasta Sauce that I posted a couple years ago. Basically, I just swapped the butternut squash out for pumpkin. Simply, blend a can of pumpkin puree with sautéed onion, garlic and sage and any dairy-free milk. You’ll have a mouthwatering, seasonal sauce for any type of pasta or gnocchi!

Reasons you should make this recipe

• So tasty: Get ready for an absolute explosion of flavor! It’s creamy and savory with just a hint of sweetness from the pumpkin.
• Quick & easy: This pumpkin pasta sauce recipe is so simple to make and it comes together with very little effort. You can have the sauce just about made while the pasta is boiling, then simply stir everything together. 
• Loved by all: Family-friendly and always a crowd-pleaser, this is a great dish to serve when you’re hosting guests! It tastes wonderful but it’s a breeze to throw together.

Ingredients you’ll need

This pumpkin pasta sauce recipe requires simple ingredients that you may already have in your kitchen. Here is everything that you’ll need:

• Olive oil: For sautéing the onion, garlic and sage.
• Onion and garlic: Sautéed for depth of flavor.
• Dried sage: The taste of sage pairs wonderfully with pumpkin! You can also use fresh sage leaves as desired!
• Pumpkin puree: The star of this recipe! You can make this sauce with either store-bought canned pumpkin puree OR with freshly roasted pumpkin (similar to what I did with the butternut squash sauce).
• Milk: I typically use unflavored almond milk but any nondairy milk will work.
• Salt & pepper: To bring out all of the delicious flavors.

Substitutions and variations

• Half and half: If you’re not worried about keeping the sauce vegan, half and half is a great substitution for the almond milk. The texture of the sauce will be thicker and slightly creamier.
• Pumpkin alternative: Try swapping the pumpkin puree with pureed butternut squash or sweet potato for a slightly different flavor.
• Freshly grated cheese: If you’d like to add some cheesiness, top with freshly grated parmesan cheese.

How to make this recipe

This pumpkin pasta sauce is perfect for busy weeknights! It’s quick and easy to get on the dinner table in a hurry and the whole family will love it! Here’s the simple process:

1. Sauté: Heat the oil or butter in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
2. Blend: Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
3. Simmer: Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
4. Serve: Enjoy with your favorite cooked pasta, over gnocchi, on potatoes or however else you desire!

Helpful tips

• Pumpkin: Use pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices, which will not be good in this recipe.
• Seasoning pasta: If you’ll be serving this sauce with pasta, be sure to season the water with salt before adding to the pasta to boil. A good ratio is 1 teaspoon of salt per 4 cups of water.

Frequently asked questions

Storage recommendations

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

More savory pumpkin recipes

• Pumpkin Fritters
• Pumpkin Curry
• Pumpkin Goat Cheese Risotto
• Vegan Pumpkin Mac & Cheese

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Pumpkin Pasta Sauce

Incredibly creamy Pumpkin Pasta Sauce is a savory, cozy, easy-to-make, vegan sauce that's ready in minutes! Made with canned pumpkin puree, sautéed onion, garlic and sage, and tossed with your favorite pasta or gnocchi, it's so good you'll be making it all season long.

Course sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups of sauce

Calories 129kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• ½ sweet onion roughly chopped
• 5 cloves garlic roughly chopped
• ½ teaspoon dried sage
• 15 ounce can of pumpkin puree*
• 1 ¼ cup almond milk unflavored (can use other non flavored milk if desired or half and half)
• salt and pepper to taste

Instructions

• Heat the oil in a medium skillet over medium heat. Once hot, add in the onion, garlic, and sage and sauté for 5 minutes.
  1 tablespoon olive oil, 1/2 sweet onion, 5 cloves garlic, 1/2 teaspoon dried sage
• Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. Blend until creamy and smooth.
  15 ounce can of pumpkin puree*, 1 1/4 cup almond milk, salt and pepper to taste
• Add the sauce in the skillet used to sauté the veggies and heat until warmed through.
• Serve with your favorite pasta, over gnocchi, or however else you desire!

Video

Notes

*You can also use freshly roasted chunks of pumpkin similar to in this recipe: https://foodwithfeeling.com/butternut-squash-pasta-sauce/

• Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.
• To freeze: You can freeze the sauce in an airtight container for up to 2-3 months. Thaw in the fridge and warm in a saucepan on the stove or in the microwave. You may need to add some almond milk, broth or water to thin the sauce.

Nutrition

Serving: 3cups | Calories: 129kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 378mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22062IU | Vitamin C: 10mg | Calcium: 182mg | Iron: 2mg

The post Pumpkin Pasta Sauce appeared first on Food with Feeling.

This recipe has consistently been one of the most popular recipes on my blog for many years now. I originally posted it in 2016 and figured that over 4 years later, it could use a bit of a revamp. Next week, I’m going to post a WHOLE Youtube video showing you how to make stuffed sweet potatoes FOUR different ways including the Chickpea Stuffed Sweet Potatoes recipe that I recently posted as well as my Breakfast Stuffed Sweet Potatoes and these Guacamole Stuffed Sweet Potatoes.

Needless to say, I am a HUGE fan of sweet potatoes STUFFED with yummy things :D

I first discovered my love with black beans + sweet potatoes (a match I would have never tried before a few years ago), at a vegan restaurant when I was living in Nashville. I tried their black bean and sweet potato tacos (which I replicated HERE) and immediately fell in love with that combo.

One of the other reasons that we really love this recipe in our house: it makes for AMAZING meal prep. Whether you’re prepping lunches or simply trying to meal plan for the week, this recipe makes things SO MUCH easier. I like to bake up a big batch of sweet potatoes at the beginning of the week and then eat on them for the next few days. For lunches, I like to pack the sweet potato and black bean mixture separately and then heat them up + mix them together when I’m ready to eat it.

Ingredients needed

• Sweet potatoes– duh ? I typically bake my sweet potatoes in he oven but I also have a written recipe for how I make them quickly in my Instant pot. You can check out that recipe HERE.
• Black beans– you can make your own or do what I pretty much always do which is simply drain and rinse a can of black beans.
• Onion and other veggies– as written, the recipe simply calls for onion. However, you could easily saute up some other veggies if you’d like. I’ve made this several times with bell pepper as well and always love that.
• Spices– I used a simple mix of spices that result in a kind of taco seasoning that I really love. Feel free to use whatever spices you desire here but my recipe as written is a great starting point!

How to make this recipe

Start out by baking your sweet potatoes. This can take up to an hour depending on the size of your sweet potatoes!

Make the black bean mixture in a skillet. Once done, it’s simply a matter of assembling and topping with your desired toppings! Simple and DELICIOUS!

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

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Black Bean Stuffed Sweet Potatoes

These Black Bean Stuffed Sweet Potatoes come together with just a few simple ingredients and make for a filling and delicious Vegan dinner!!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 439kcal

Author Brita Britnell

Ingredients

• 4 medium- large sweet potatoes
• ½ cup Cashew Cream Sauce you could also use sour cream or plain greek yogurt if not vegan
• 1 teaspoon lime juice
• ½ teaspoon ground black pepper
• ½ medium red onion finely diced (about 1 cup diced)
• 1 ½ tablespoons olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon sea salt
• 1 15 oz can of black beans drained and rinsed

For serving:

• ½ an avocado chopped
• handful of cilantro chopped

Instructions

• Pre-heat oven to 350 degrees F.
• Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
  4 medium- large sweet potatoes
• Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
  1/2 cup Cashew Cream Sauce, 1 teaspoon lime juice, 1/2 teaspoon ground black pepper
• When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
  1/2 medium red onion, 1 1/2 tablespoons olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 1/2 teaspoon sea salt
• Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
  1 15 oz can of black beans
• Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
• Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
  1/2 an avocado, handful of cilantro
• Serve immediately and ENJOY!!

Video

Notes

The bake time on the sweet potatoes may vary a bit depending on the size

Nutrition

Calories: 439kcal | Carbohydrates: 76g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 421mg | Potassium: 1319mg | Fiber: 19g | Sugar: 10g | Vitamin A: 32147IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 4mg

The post Black Bean Stuffed Sweet Potatoes appeared first on Food with Feeling.

This acorn squash soup recipe is an easy and comforting dish that’s made with simple fall ingredients. For the most incredible flavor, we’re using roasted acorn squash because it caramelizes and intensifies the natural sweetness and flavor.

With little effort and in just about 45 minutes, you will have a tasty, veggie-packed meal that the whole family will love.

Why you’ll love this recipe

• Super hearty. This soup recipe is incredibly delicious, comforting, and filling. You will definitely leave the table satisfied!
• Healthy. This is loaded with wholesome ingredients that keep you satisfied while nourishing your body. Did you know that acorn squash is the healthiest of all of the squash varieties?!
• So delicious. It’s so creamy, perfectly spiced and simply soul-warming. Perfect for this time of year!

Ingredients needed

This acorn soup recipe is made with minimal ingredients, most of which, you likely have in your kitchen. It’s the creamiest, coziest dish, perfect for cool fall or winter nights. Here are the ingredients needed:

• Acorn squash. Choose an acorn squash that is heavy for its size and has smooth, dull skin, and no soft spots. A good mix between green and orange coloring is desired. Avoid one that has shiny skin, which may indicate it was picked before full maturity.
• Other vegetables. A combination of onion, carrots, celery and garlic gives this soup plenty of heartiness, flavor and nutrients.
• Spices and herbs. To make this soup super flavorful, you’ll need dried sage, onion powder, fresh ginger, fresh parsley and salt and pepper to taste.
• Vegetable broth. We recommend using a low sodium veggie broth, so that you can control the amount of salt you like in the soup.
• Milk. I typically use a thick oat milk but really any kind of milk would work well here.

How to make this recipe

Making this nutrient-rich acorn squash soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to throw together. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Roast the squash. Preheat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
2. Sauté onion & garlic. In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let it cook for an additional minute.
3. Simmer the soup. Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
4. Add squash & milk. Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard. Add the squash and the milk into the soup and gently stir to combine.
5. Blend soup. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
6. Serve & enjoy! Season with additional salt and pepper, as desired, and top with cashew cream sauce.

Frequently asked questions

Serving suggestions

There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some homemade croutons (or store-bought) topping this soup would also be nice.

As far as other sides go, a sandwich or grilled cheese would be delicious. To keep things on the light side, try a fresh green salad.

Storage recommendations

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Roasted Acorn Squash Soup

This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 259kcal

Author Brita Britnell

Ingredients

• 1 acorn squash medium
• ½ white onion chopped
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 4 carrots peeled and chopped
• 3 stalks of celery chopped
• 2 teaspoons dried sage
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 teaspoons fresh ginger grated
• 4 cups veggie broth
• ½ cup loosely packed parsley chopped
• 1 1/2- 2 cups milk plant based as desired
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
  1 acorn squash, Salt and pepper to taste
• In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
  1/2 white onion, 1 tablespoon olive oil, 4 cloves garlic
• Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
  4 carrots, 3 stalks of celery, 2 teaspoons dried sage, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 2 teaspoons fresh ginger, 4 cups veggie broth, 1/2 cup loosely packed parsley
• Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
• Add the squash and the milk into the soup and gently stir to combine.
  1 1/2- 2 cups milk
• Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
• Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Notes

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

Nutrition

Calories: 259kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 984mg | Fiber: 5g | Sugar: 15g | Vitamin A: 11582IU | Vitamin C: 28mg | Calcium: 342mg | Iron: 2mg

The post Roasted Acorn Squash Soup appeared first on Food with Feeling.

Butternut squash fritters are so tasty with the best texture that it will be hard to have only one serving! They are crispy on the outside but perfectly soft on the inside. Loaded with sweet, savory, nutty flavors and veggie goodness, this recipe can easily be made vegan and is a great way to incorporate more vegetables into your family’s diet. Enjoy them as an appetizer, side dish or a light main with other sides.

Why you will love this recipe

• It’s easy and simple to make: These butternut squash fritters are mixed in one bowl, then pan-fried on the stovetop and ready in just 15 minutes.
• Nutritious: Packed with fiber, this low calorie vegetable is a great source of vitamins A an C as well as magnesium.
• Super tasty: Crispy on the outside, these fritters are flavorful and so addicting! Picky kids love them, too! Serve them with your favorite dipping sauce.

Ingredients you’ll need

In order to make this butternut squash fritters recipe, you just need a few everyday ingredients, plus the squash. See the recipe card below for exact ingredient measurements.

• Butternut squash: You’ll need 5 cups of butternut squash that has been shredded and lightly squeezed of excess moisture.
• Eggs or flax eggs: Bind the mixture together with 2 large eggs or 2 flax eggs.
• Fresh thyme: Has a minty flavor that’s a little bit sweet and a little bit peppery. It complements the taste of the squash wonderfully!
• Flour: Use all-purpose flour or a 1-to-1 all-purpose gluten-free flour to give these a golden color and crispy exterior as they cook.
• Fine sea salt and freshly ground black pepper: To enhance and balance all the flavors.
• Olive oil: For frying.

Variations and substitutions

• Other squash: You can replace the butternut squash with shredded sweet potato, pumpkin or another winter squash. However, this will change the flavor.
• Dried thyme: If you don’t have fresh thyme, use 1 teaspoon of dried thyme. It is much stronger, so you’ll need to use less. Sage is another herb that would work great with the flavors of the butternut squash.
• Mix in cheese: To make these a bit cheesy, feel free to stir some shredded cheddar cheese into the mixture.

How to make this recipe

The grating of the butternut squash is the most burdensome part of this recipe. After that, you simply mix all of the ingredients in a bowl, form the dough into approximately 10 patties, and then fry them in a large skillet for a few minutes on each side. That’s it – so easy! Let’s walk through all of the steps:

1. Combine ingredients: In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
2. Form the fritters: Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
3. Cook: In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
4. Serve: Let cool slightly and ENJOY!

Helpful tips

• Shredding the squash: The easiest way to shred vegetables is by using your food processor with the small shredding blade. Alternatively, you can use a small to medium grater.
• Remove excess moisture: For maximum crispiness, you’ll want to squeeze out any excess moisture before combining the shredded butternut squash with the other ingredients.
• For extra crispiness: Before adding the fritters, be sure to heat up the oil in the pan. Once you put them in to cook, don’t overcrowd the pan. You will get crispier butternut squash fritters if you only do a few at a time!
• Baking option: They won’t be quite as crispy, but you can bake these if preferred. Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes or until crispy and golden.

Frequently asked questions

Storage recommendations

If you want to save some butternut squash fritters for later, here is how you can store and reheat them. They make delicious leftovers so you could even double the recipe and enjoy them through the week! 

• Refrigerator: Once cooled, place them in an airtight container in your fridge for 3-5 days.
• Freezer: Once fully cooled, transfer them to an airtight container or resealable bag in a single layer. Make sure to put the date on the container! You can freeze them for up to 2 months. 
• Reheat: Thaw overnight in the fridge. Using a tablespoon of oil in a pan, reheat them on both sides until they are warm and crispy! You could also reheat them in the oven or air fryer for a few minutes.

More delicious butternut squash recipes

• Butternut Squash Pasta
• Vegan Butternut Squash Soup
• Butternut Squash Au Gratin
• One Bowl Butternut Squash Bread

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Butternut Squash Fritters

Butternut Squash Fritters have savory, nutty flavors with a hint of sweetness that's so delicious! Just 4 key ingredients is all you need, and these can be ready to serve in less than 20 minutes. They are cooked in a skillet until they are crispy on the outside with a soft and tender center. You'll want these on repeat all season long!

Course dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10 fritters

Calories 75kcal

Author Brita Britnell

Ingredients

• 5 cups butternut squash shredded and lightly squeezed of excess moisture
• 2 large eggs or 2 flax eggs for vegan 2 tablespoons of flaxmeal + 5 tbs water
• 1 tablespoon fresh thyme freshly chopped
• ⅔ cup flour
• ½ teaspoon fine sea salt & freshly ground black pepper
• Olive oil for frying

Instructions

• In a bowl, combine the shredded squash, eggs, thyme, flour and salt & pepper. Mix until combined.
• Taking about 1/4 cup at a time, squeeze out any excess moisture and form the batter into discs.
• In a large skillet, heat about 1 tablespoon of oil until just hot. Add in the fritters and cook for about 3-4 minutes on each side. You want them to be a nice golden brown on each side and starting to get quite crispy around the edges.
• Let cool slightly and ENJOY!

Video

Notes

• Refrigerator: Once cooled, place them in an airtight container in your fridge for 3-5 days.
• Freezer: Once fully cooled, transfer them to an airtight container or resealable bag in a single layer. Make sure to put the date on the container! You can freeze them for up to 2 months. 
• Reheat: Thaw overnight in the fridge. Using a tablespoon of oil in a pan, reheat them on both sides until they are warm and crispy! You could also reheat them in the oven or air fryer for a few minutes.

Nutrition

Serving: 1fritter | Calories: 75kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 16mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7522IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 1mg

The post Butternut Squash Fritters appeared first on Food with Feeling.

Beer + Cheese. I’m not sure much else needs to be said and I can probably just give you the recipe and end the post now, right?

Hah. You aren’t going to get off without hearing at least a bit of my daily rambling. Sorry!

This is actually an OLD old recipe on the blog. I’ve been wanting to re-make it for a WHILE. AND now that it is socially acceptable to eat soup (even if it was 90 degrees in Nashville this weekend) I’m eating the HECK out of some soup right now. Especially this BEER CHEESE SOUP!

Traditionally this soup is made by marinating the beer and broth with veggies and then discarding the veggies before eating. However, this just seemed silly to me, so instead, I put it all in a blender and blended the veggies up. Plus, the carrots give the soup a brighter, more cheesy looking color. You can also do this with an immersion blender if you have one (like I did in the video)!

Kind of beer to use:

I experimented with using a wheat beer instead of a darker beer on this go around. I think I like the wheat beer better but really they both taste great in this soup so use whatever sounds good to you!

Non-alcoholic beer: while I’ve never tried this, I have been super into non-alcoholic beers lately and they should work just fine!

I DO NOT suggest using an IPA even if you’re a lover of hops. The flavor is just so intense and over powering that I fear it’ll interfere with the flavors of the soup.

Ingredients you’ll need:

• Veggies: we’re using a mix of carrots, celery, and onion. But cauliflower or even potatoes or other veggies would also work well!
• Garlic: use as little or as much as your heart desires.
• Broth: I used a veggie broth base (we love Better Than Bouillon because it has so much flavor) but chicken broth or any other broth you have on hand would work well.
• Milk: I used 2% milk because it’s what we usually have in the house but you could use heavy cream or another milk.
• Flour: we’re going to use this to create a kind of roux. It feels thicken the soup!
• Cheese: I used sharp cheddar but any kind of cheddar you prefer will work.
• Beer: the star of the show! Any beer you like will work but I’ve tried this with wheat beer, pale ales, as well as a darker lager.
• Additional flavorings: to enhance the flavor of the soup, I add in a tiny bit of Worcestershire sauce as well as dijon mustard. Salt and black pepper go in to taste. I’ve also added in paprika and hot sauce before which is delicious!

How to Make this Beer Cheese Soup

The soup comes together in one big pot by first sautéing some veggies. Flour, broth, and then milk are added into the pot before being blended up. THEN the beer and cheese go in as well as some dijon and Worcestershire sauce. BAM done.

For serving:

While I usualy enjoy this in a big bowl with lots of extra cheese and a nice soft pretzel on the side, I KEEP thinking about how delicious this would be inside of bread bowls! Definitely hoping to try that soon!

To garnish, add on some freshly shredded cheese, sprinkle of chives/ green onions, and a nice piece of crusty bread (ya know, if you aren’t going the bread bowl route).

I’ve also served this soup as a beer cheese dip for chips and pretzels before and it’s DELICIOUS! If you’re going to do this, I suggest adding in about HALF of the broth so that it turns out thicker.

Storage:

This recipes makes quite a bit so if you need to store leftover beer cheese soup then I suggest simply putting it into an airtight container and keep in the refrigerator for up to 3 days. The soup will thicken a lot in the fridge but thins out again once heated back up.

We like to keep things easy on a Sunday morning, right?

ps- I’m revamping that soft pretzel recipe as well! They taste amazing BUT I need to test it one more time. Recipe coming soon!

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Beer Cheese Soup

Easy and Delicious Beer Cheese Soup!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 402kcal

Author Brita Britnell

Ingredients

• 4 tablespoons of butter
• 2 medium carrots diced
• 2 medium sticks of celery diced
• 4 cloves of garlic minced
• ½ of a white onion diced
• ½ teaspoon of salt
• ¾ cup of flour I use all purpose flour but can sub for gluten free 1-1 flour if needed
• 4 cups of chicken or vegetable broth
• 1 cup of milk I used 2%
• 12 oz of beer I’ve tried this with Guinness as well as wheat beers
• 2 ½ cups of sharp cheddar cheese shredded
• ½ teaspoon of Worcestershire sauce
• 2 tablespoons of dijon mustard

Instructions

• Melt butter in a large pot.
  4 tablespoons of butter
• Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
  2 medium carrots, 2 medium sticks of celery, 4 cloves of garlic, 1/2 of a white onion, 1/2 teaspoon of salt
• Add in the flour and cook for 30 additional seconds, stirring constantly.
  3/4 cup of flour
• Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
  4 cups of chicken, 1 cup of milk
• Add the mixture to the blender and blend until well combined and no chunks are remaining (you can also do this with an immersion blender). Return to the pot.
• Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
  12 oz of beer, 2 1/2 cups of sharp cheddar cheese
• Finally, whisk in the dijon mustard and Worcestershire sauce.
  1/2 teaspoon of Worcestershire sauce, 2 tablespoons of dijon mustard
• Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
• Serve and ENJOY!

Video

Nutrition

Calories: 402kcal | Carbohydrates: 25g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 1385mg | Potassium: 260mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3403IU | Vitamin C: 2mg | Calcium: 326mg | Iron: 2mg

The post Beer Cheese Soup appeared first on Food with Feeling.

If you’ve never tried a savory dutch baby, get ready to be blown away, especially if you prefer a savory breakfast. A dutch baby, is a light and fluffy oversized pancake. They are typically made sweet, but this version is made with bright veggies and plenty of fresh herbs for the best flavor.

This recipe is also great because it’s completely customizable! You can use seasonal vegetables or the ones that you have on-hand. I love to add a fried egg on top and fun toppings like salsa and chopped avocado! This savory dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) 

Reasons you’ll love this recipe

• Looks fancy, but it’s so easy to make
• Crispy edges with a soft, melt-in-your-mouth center
• Made with simple ingredients and simple methods
• No need to stand over the stove flipping with this pancake recipe
• It’s versatile – add your favorite toppings

Ingredients you’ll need

• Eggs: The base of the recipe is 3 large eggs.
• All-purpose flour: For the best light and fluffy texture, use all-purpose.
• Almond milk: This will give the batter the perfect consistency. I like to use unflavored almond milk but really any milk will work.
• Seasonings: A mixture of thyme, garlic powder and salt add delicious flavor.
• Vegan butter: The butter is melted in the pan, so nothing sticks. It also provides fat for proper baking.
• Veggies: The veggies that I like to use are tomato, cherry tomatoes, sliced red onion, chopped zucchini. They’re a good mix of sweet, savory and fresh flavor.

How to make this recipe

Follow these simple steps for a well-balanced, hearty morning meal you’ll want to enjoy on repeat.

The batter itself is just a matter of blending a few ingredients in a blender and then pouring into the pan of hot butter and sticking the whole thing in the oven. I’m a fan. Then the filling is simply chopping a few veggies and seasoning them to your liking. Here’s how it all comes together:

1. Prep: Preheat oven to 425 degrees.
2. Mix ingredients: Combine eggs, flour, almond milk, salt, and thyme in a blender and blend until smooth, about 30 seconds. This mixture can also be mixed by hand if desired.
3. Melt butter: In an average sized skillet (cast iron is preferable), place the 4 tablespoons of butter and put the skillet in the oven to melt the butter. Watch the oven and take the skillet out as soon as the butter is fully melted but before it starts to brown or burn.
4. Bake the pancake: Pour the batter over top of the melted butter and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges (sometimes in the middle a bit too) and it has a nice golden brown color to it.
5. Make the filling: While the dutch baby bakes, make the filling by placing the chopped veggies, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.
6. Add topping and serve: Once the dutch baby is done, top it with the sautéed veggies, fresh parsley, avocado, and fried eggs. Enjoy!

Helpful tips

• Pan to use: I use a cast-iron skillet, but you can use any oven-safe skillet that is about 10 inches. You could also use a 3-quart size baking dish, a 10-inch pie dish or a 9-inch square baking pan instead.
• Change from video: In the video, I made the recipe slightly different. I added a clove of garlic in stead of garlic powder and I didn’t include the zucchini solely because I forgot. :)
• The pancake will deflate after baking: It is normal for the pancake to get puffy while in the oven, and then deflate once it’s removed from the oven.
• Add a fried egg: For a boost in protein and flavor, top it off with a fried egg or two. So good!

Frequently asked questions

Storage recommendations

This dutch baby is best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to about 3 days. To reheat, microwave it until warm or heat it in the oven or in a toaster oven at 300 degrees F.

More breakfast recipes to try

• Oat Flour Pancakes
• Chocolate Chip Vegan Muffins
• English Muffin Breakfast Sandwich
• French Toast Sticks

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

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Savory Dutch Baby

Start your day off with this delicious Savory Dutch Baby! It’s easy to make, customizable, and is a hearty breakfast that will fill you right up!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 dutch baby

Calories 406kcal

Author Brita Britnell

Ingredients

For the dutch baby:

• 3 eggs
• ½ cup all-purpose flour
• ½ cup almond milk unflavored
• ½ teaspoon salt
• ½ teaspoon thyme
• 4 tablespoons vegan butter

For the topping:

• 1 small tomato chopped
• ½ red onion thinly sliced
• 1 cup cherry tomatoes you can also just use a second small tomato if you want
• 1 small zucchini chopped
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• salt and pepper to taste

For serving:

• handful of fresh parsley chopped
• ½ avocado chopped
• fried egg or 2

Instructions

• Preheat oven to 425 degrees.
• Combine eggs, flour, almond milk, salt, and thyme in a blender and blend until smooth (will only take 30 seconds really). This mixture can also be mixed by hand if desired.
• In an average sized skillet (cast iron is preferable), place the 4 tablespoons of butter and put the skillet in the oven to melt the butter. Watch the oven and take the skillet out as soon as the butter is fully melted but before it starts to brown/ burn.
• Pour the batter over top of the melted butter and place the skillet back in the oven to bake for 20-25 minutes. It’s done with the pancakes is all puffed up around the edges (sometimes in the middle a bit too) and it has a nice golden brown color to it.
• While the dutch baby bakes, make the filling by placing the chopped veggies, olive oil, and garlic powder into a skillet. Saute on medium heat for about 10 minutes or until the onions become translucent. Salt and pepper to taste.
• Once the dutch baby is done, top it with the sautéed veggies, fresh parsley, avocado, and fried eggs. AND ENJOY!!

Notes

Adapted from http://cooking.nytimes.com/recipes/6648-dutch-baby

This dutch baby is best served fresh from the oven. However, if you have leftovers, store them in an airtight container in the fridge for up to about 3 days. To reheat, microwave it until warm or heat it in the oven or in a toaster oven at 300 degrees F.

Nutrition

Calories: 406kcal | Carbohydrates: 27g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 662mg | Potassium: 682mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1810IU | Vitamin C: 34mg | Calcium: 116mg | Iron: 3mg

The post Savory Dutch Baby appeared first on Food with Feeling.

I recently posted a recipe for my Marry Me Tofu that went viral on Instagram with well over a million views! I loved that recipe so much that I wanted to create another version of it with a slightly different flavor profile.

Enter this simple but DELICIOUS Chardonnay Tofu!

I’ve been seeing a version of this recipe (but made with chicken) all over social media lately so I was super excited to make my own vegetarian version of it. I LOVE how it turned out and the tofu has SO much flavor because of that yummy sauce.

Typically, my tofu recipes have you marinate the tofu before cooking because it really does make a big difference in most recipes. HOWEVER, we’re skipping the marinade in this one.

The sauce is so flavorful that I felt like a marinade was simple not necessary. PLUS, it really cuts down on the prep time of this recipe and make it come together in half the time.

Of course, I have a WHOLE blog post about how to marinate tofu (with 6 different flavor options) if you’d like to go that route. THIS garlic butter tofu recipe has a simple marinade that would also work nicely with this dish and flavor profile.

Either way, I KNOW that you’re going to love the simple chardonnay sauce SO MUCH. I could eat it with a spoon. I made sure that the recipe makes plenty of the sauce so that there’s extra for drizzling on your veggies and whatever sides you serve this with (or, as mentioned before, shoveling in your mouth with a spoon).

One Last Bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

More simple tofu recipes you’ll love:

• Chipotle Tofu Tacos
• 6 Different Tofu Marinades
• Easy Vegan Sushi with tofu
• Tofu Curry
• General Tso’s Tofu
• Peanut Sauce Tofu
• Lemongrass Tofu

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Chardonnay Tofu

This simple Chardonnay Tofu recipe comes together in less than 30 minutes and is such a wholesome and delicious dinner option! I love prepping the tofu to kind of mimic meat but you can also jut cut it into slices and serve it that way.

Course dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• 1 15 oz block of extra/ super-firm tofu pressed as needed
• 1 ½ cups of Chardonnay wine or other dry white wine
• 1 ½ cups of vegetable broth
• 1 medium shallot finely minced
• 2 cloves of garlic finely minced
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of butter I used unsalted, divided
• 1 tablespoon of lemon juice
• 1 teaspoon of dijon mustard
• ⅓ cup of heavy cream*
• ½ tablespoon of cornstarch optional but recommended
• Fresh herbs for garnish

Instructions

• Start by prepping the tofu by cutting it into 3-4 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges.
• In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Once hot, add in the tofu and saute for 4-5 minutes on each side or until a nice golden brown color. Remove from the skillet.
• Return the skillet to the heat over medium and add in the shallot and garlic and cook for 4 minutes. Add in the chardonnay to deglaze the pan and bring to a simmer. Continue to cook, stirring every couple of minutes, until it reduces by half, about 5 minutes.
• Stir in the veggie broth and bring back to a rapid simmer. Let reduce for an additional 5 minutes. Remove ¼ cup of the sauce to a measuring cup and whisk in the cornstarch (this step is optional but helps get the sauce extra thick and creamy). Pour the cornstarch mixture back into the pan along with the remaining butter, lemon juice, dijon, and cream. Stir to combine and let simmer for another minute or until the sauce is nice and thick.
• Remove from the heat and stir in the cream until fully combined. Add the tofu back in to heat it up slightly. Serve with your favorite sides and ENJOY!

Notes

*To make vegan: you can use vegan butter and a vegan cream/ full fat coconut cream.

The post Chardonnay Tofu appeared first on Food with Feeling.

Welcome to DAY 4 of DIP WEEK where I’m sharing a new dip recipe every single day this week. Because I’m obsessed with all things dips :) Today we’re making this SUPER SIMPLE Dill Pickle Dip!

I found that most dill dip recipes use cream cheese and mine is no different BUT I used whipped cream cheese because I just really love how light and creamy it is! But you could use regular as desired! Either way, this is going to become one of your all time favorite appetizers.

Why you’ll LOVE this Dill Pickle Dip Recipe

One word: PICKES. Pickles are amazing and they make this dip SO delicious. But in case you need more reasons to love it:

• It’s perfect for parties and game day get togethers
• EVERYONE loves it. Honestly, if you’re taking it to a party then you should probably go ahead and double the recipe.
• It’s perfect for pickle fans: the pickle flavor is so strong and delicious
• It keeps well! You can meal prep this for the week to eat with veggies OR make it ahead to take to a party

Ingredients in this easy Dill Pickle Dip recipe

• Whipped Cream Cheese (or regular works great too)
• Greek yogurt or sour cream
• Chopped pickles + pickle juice
• Fresh dill or dill weed
• Seasonings: garlic powder + onion powder and a little salt and pepper to taste

How to make Dill Pickle Dip

It’s SUPER easy but lets quickly go over it:

1. Start by blending together all of the ingredients minus the chopped dill pickles and dill (I also suggest holding off on adding any salt because the salt from the pickles might be enough for you).
2. Fold in the pickles and dill and then season with any additional salt that’s desired.
3. Serve it top with more chopped dill pickles and a sprinkle of fresh dill and ENJOY this creamy dip!

What to serve it with

Honestly, nothing is better with this dip than plain Ruffles chips or lays BUT here are some ideas:

• Potato chips
• Crackers
• Fresh Veggies such as carrot sticks and celery
• Pita or pita chips
• Served on a sandwich or bagel

More of my best dip recipes

• Black Bean Dip
• Green Goddess Dip
• Whipped Ricotta Dip
• Vegan Nacho Cheese
• Greek Yogurt Fruit Dip
• Baked Goat Cheese Dip
• Baba Ganoush
• Avocado Hummus

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Dill Pickles Dip

This Dill Pickles Dip recipe is SO easy to make and perfect for the pickle lover in your life! It’s made with a few simple ingredients and comes together in under 10 minutes.

Course dip

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

• ½ cup of whipped cream cheese
• ½ cup of Greek yogurt or sour cream
• 2 tablespoons of pickle juice/ brine
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ⅔ cup of finely diced dill pickles
• 1 tablespoon of fresh dill finely chopped
• Salt and pepper to taste*

Instructions

• In a food processor or blender, combine the cream cheese, yogurt/ sour cream, pickle juice, garlic and onion powder. Blend until creamy and fully combined.
• Add in the diced pickles and dill and fold in to incorporate. You can also pulse the food processor a couple times to mix but it’ll blend up the pickles a little bit. Season to taste with salt and pepper.
• Serve with your favorite chips and fresh veggies! ENJOY!

Video

Notes

• I suggest adding the salt at the end. The pickles are very salty and that might be enough for you.
• Store leftovers in the fridge for up to 5 days.

 

The post Dill Pickles Dip appeared first on Food with Feeling.

I’ve been sitting on this recipe for a WHILE but given that today is the first day of fall, I figured it was the perfect time to post it lol. Better late than never, right?

I’ve been making a version of this recipe for years now and as simple as it is, I figured that it still deserved a spot on the blog because it’s SO GOOD!

The ingredients are very adaptable but there’s what I like to put in mine:

• Zucchini
• Red bell pepper
• Red onion
• Hummus
• Black olives
• Feta (optional for vegan OR you can use vegan feta)
• Lettuce

The veggies are sliced and brushed with a little oil and sprinkled with salt and pepper. You could add more seasonings but I like to keep it all pretty simple. All of that is then put on the grill for about 10 minutes or until the veggies soften and char a little bit.

During the last couple minutes, I like to add the tortillas to the grill as well but that step is totally optional.

From there, it’s simply a matter of assembling everything together!

The written recipe below makes 4 wraps HOWEVER, you could also make this into 2 large and hefty wraps which is what I usually do.

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

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Grilled Veggie Wraps

These Veggie Wraps are simple to make and perfect year round! The veggies can be prepared on an outdoor grill or even inside on a grill pan. Packed with veggies and just overall so so delicious!

Course lunch

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 wraps

Calories 216kcal

Author Brita Britnell

Ingredients

• 2 medium zucchini trimmed and sliced
• 1 bell pepper thinly sliced
• 1 small red onion cut into thin slices
• olive oil
• ½ cup hummus
• ¼ cup black olives sliced
• ¼ cup feta cheese crumbled, optional
• ½ head of romaine lettuce other leafy greens work as well!
• 4 large tortilla wraps

Instructions

• Pre-heat the grill (or grill pan) to medium-high heat.
• If you haven’t already done so, cut your veggies. Rub/ toss the veggies with oil, salt and pepper.
• Place the veggies on the grill and grill for 10 minutes, flipping halfway. Cook until the veggies are lightly charred. Remove from the heat.
• Optional: grill the wraps at the end for about 1 minute per side.
• Assemble the wraps by placing the tortillas on a work surface. Divide the hummus evenly among the tortillas and spread out. Top with the lettuce, olives and feta and then divide the grilled veggies among the 4 wraps. Wrap up tightly and enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 27g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 586mg | Potassium: 484mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1515IU | Vitamin C: 58mg | Calcium: 131mg | Iron: 3mg

The post Grilled Veggie Wraps appeared first on Food with Feeling.

I’m partnering today with Duda Farm Fresh Foods for today’s post! I’m using their farm fresh Sweet Corn today to make this super simple and DELICIOUS Corn Chowder. I’ve made variations of this chowder for 10 years now and I am absolutely obsessed with it. Dandy’s corn is so fresh and sweet- I always end up eating a good bit of it raw before it even makes it into the soup :)

Truly one of the best things about summer is ALL of the fresh fruits and vegetables abundantly available. I love it so much and corn is most certainly the BEST!

This soup is a classic case of “it isn’t the prettiest dish on the interwebs but it SURE is tasty!”. I attribute the tastiness mostly to the SWEET sweet corn. During the summer, I find myself putting sweet corn on ALL the things. I can’t get enough of it. During the winter, I still eat a decent amount of corn but it’s from a can and simply not as good as the stuff you can get right now. Moral of the story: savor all the summer veggies while you still can!

I also really like this soup because it’s super easy to make. Throw some stuff in a pot, cook for a few minutes. Throw some more stuff in the pot, cook for a few minutes. Throw a few more stuff in there, finish cooking. Eat. <<<<my kind of meal! I really wanted a creamy soup so I blended up a bit of the soup using my immersion blender. However, you could skip this part if you’re okay with a chunkier, slightly less creamy soup.

I’ve tried it both ways and both ways are delicious!

Ingredients in this simple Corn Chowder:

• Fresh Sweet Corn
• Zucchini
• Bell pepper
• Potato
• Celery
• Carrots
• Broth
• Herbs
• Cream

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

Thanks again to Dandy for sponsoring this post! And thank you for supporting the brands that make my blog possible.

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Vegan Corn Chowder

Simple and delicious VEGAN Corn Chowder!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories

Author Brita Britnell

Ingredients

• 1 bell pepper I used red for color and sweetness, finely chopped
• 1 large sweet onion finely chopped
• 2 large carrots finely chopped
• 2 ribs of celery thinly sliced
• 1 tablespoon of olive oil
• 5 cups of vegetable broth I use this vegetable broth base and love it
• 3 small golden potatoes mine equaled about 2/3 of a pound, peeled (optional) chopped into small cubes
• 4 sprigs of thyme
• 6 medium ears of Dandy Sweet Corn removed from the cob
• 1 medium zucchini finely chopped
• 1 13.5 oz can of coconut milk I used full fat but you could use light or even something like Silk coconut milk
• 1 teaspoon of salt
• freshly ground black pepper to taste

Instructions

• In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
• Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
• Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
• Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.
• Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!

The post Vegan Corn Chowder appeared first on Food with Feeling.