I made it last night, with parsnip instead of carrot. Was good. My feeling is that this soup is one of those where the taste is more rounded if you can let it sit for a few hours before eating. So make it in the middle of the afternoon if you're going to have it for dinner. I'm teaching a class on vegan soups tomorrow so I've been in full-on soup mode all week!
current weight: 146.0
Fitness Minutes: (79,236) Posts: 10,239 8/8/13 5:06 P
This recipe is definitely a keeper. The only thing I changed was I did not put a teaspoon of pepper in at the end, but just a few twists of fresh ground. Also I took Bilby4 up on his suggestion and whisked the flour in with the 2nd cup of cold milk (no lumps ). Also next time I will double or triple the recipe for our hungry bunch of guys!
Time Zone: CST Tennessee
current weight: 153.0
Fitness Minutes: (13,898) Posts: 696 8/8/13 12:58 P
taken from allrecipes.com looks pretty good. Original recipe makes 6 servings Change Servings
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
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1.Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. 2.Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes. Kitchen-Friendly View PREP 20 mins COOK 40 mins READY IN 1 hr .
myname Pam, Illinois central standard time zone.
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