Sweetcorn and potato chowder

Name: Sweetcorn and potato chowder
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 150 g brown onion; 100 g carrots; 1 yellow capsicum; 400 g potatoes; 20 g extra virgin olive oil; 1 - 2 tsp caraway seeds; 1 tsp fennel seeds; 400 g filtered water; 200 g plant-based milk; 1 tbsp stock paste; 300 g frozen corn kernels; 400 g canned butter beans; salt; ground black pepper; fresh coriander

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Niveau facile

Temps de préparation 15min

Temps total 40min

Nombre de portions 4 portions

Ingrédients

150 g brown onion, cut into quarters
100 g carrots, cut into pieces (2-3 cm)
1 yellow capsicum (approx. 150 g), deseeded and cut into pieces (2-3 cm - see Tips)
400 g potatoes, peeled and cut into pieces (2-3 cm)
20 g extra virgin olive oil
1 - 2 tsp caraway seeds
1 tsp fennel seeds
400 g filtered water
200 g plant-based milk of choice
1 tbsp stock paste (see Tips)
300 g frozen corn kernels
400 g canned butter beans, rinsed and drained (approx. 240 g after draining)
salt, to taste
ground black pepper, to taste
fresh coriander leaves, for garnishing

Infos nut.: par 1 portion
Calories: 1051.9 kJ / 250.4 kcal
Protides: 8.8 g
Glucides: 31.8 g
Lipides: 7.7 g
Fibre: 9.2 g