This is a hearty soup that can be served as a starter, or it can be the whole meal, for lunch or a casual dinner.
It is a great option for a make ahead meal, as it stores and reheats well from the fridge.
To keep the salt/sodium level lower for this dish, make your own vegetable stock. Click here for instructions on how.
To keep the fat content of this soup down, you can substitute the coconut milk with your favourite plant based milk.
This recipe can easily be adapted to the ingredients you have at hand. If you don’t like, or don’t have capsicum or asparagus, then feel free to use other vegetables like zucchini, green beans or mushrooms. In fact, this soup can be a good way of using up fresh vegetables that have been in the fridge a little bit too long, and are starting to go limp. Alternatively, if you don’t have any fresh vegetables available, you can also use chopped frozen vegetables of your choice. I would keep to using the potatoes and the corn, as this give the soup its chowder feel.
Add white wine and onions to a stock pot or large pot on high heat. Once they start boiling, turn the heat down to medium. Cook until the onions are tender, stirring often. The wine will evaporate.
Once the wine has evaporated, add the crushed garlic, potatoes & carrots. Cook, stirring regularly, for 2-4 minutes.
Add the stock, and chilli flakes (if using), and simmer until the potatoes are just starting to soften. You may need to turn the heat down.
Add the rest of the ingredients, and cook until the potatoes are tender, and the other vegetables are cooked to your taste.
Serve in bowls.
0 servings
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