coconut corn chowder

This recipe (once again) comes courtesy of the Vegetarian Kitchen by Mellissa Bushby (barring slight variations I've inserted in  case you don't have the exact ingredients at home in your cupboard). The reason I cook from her recipe book so often is, well, because it’s awesome and because it's awash with lovely pictures which make me want to crawl inside of the book, nestle my head on a freshly baked-loaf of corn bread and fall asleep.

This soup is surprisingly filling and (unsurprisingly) easy to make. I served it with Melba toast and lentil pâté, the latter of which was gifted to us by a friend. The pâté is quite possibly, more-than-probably, the best I’ve ever tasted and we're in the midst of trying to convince our friend to start selling it {watch this space}.

Ingredients:  

• 1 tbsp vegetable/sunflower oil
• 1 can coconut cream
• 2 cups soya milk
• 2 cans corn
• 1 onion
• 1 red or yellow pepper
• 4-5 cloves crushed garlic
• 2 cups vegetable stock
• 1 chopped chili (or a sprinkle of chili, cayenne or paprika powder)
• 1 can beans (borlotti/pinto/haricot)
• 1-2 tbsp chopped fresh parsley

Add the onion and garlic to the oil in a pan and heat gently for about 10 minutes until soft. 

Add the remaining ingredients barring the coconut cream and the parsley. Bring to a boil and then simmer for about 15-20 minutes. 

Add the coconut cream and parsley and simmer for a further 5-10 minutes.   

*YUM*