Vegan Corn Chowder

• • 4 corns on the cob
  • 1,2 L. veggie stock
  • 2 onions
  • 1 kg. potatoes
  • 4 Tbsp cashew cream
  • 1 parsnip
  • 1 tsp oregano
  • 1 tsp mustard powder
  • 1 tsp thyme
  • 1 tsp coriander
  • 1 tsp smoked paprika

• • Finish with a splash of olive oil (for the glow) and some pepper
  • Serve it with vegan parmesan and watch how your day becomes better with every bite!

• • Cut the corn kernels from the cob
  • In a pot, heat up the olive oil, then cook the onion for about 3 minutes
  • Add the cubbed parsnip and cook it with the onion for a few minutes
  • Season with smoked paprika, coriander, oregano, thyme and mustard powder and mix well
  • Add the veggie stock
  • Add the corn kernels
  • Add the cubbed potatoes and let the soup boil under the lid until the veggies are perfectly cooked.
  • Blend the soup with a vertical blender (blend just a little bit, so that your chowder still has some chunky bits)
  • Add the cashew cream, season with salt to taste and mix well
  • Your corn chowder is ready to be served. You can top it with some scallions, to boost its flavours even more.