veggiessima

I'm obsessed about maximizing the nutrient density of everything I cook. If I can add more nutritious ingredients to the recipe, I always do!

I find it super hard to cook a soup and not add greens to it for example. So I do it pretty much every time I make a soup.

For this corn chowder it was no different. I had lots of fresh corn and was thinking of a way to use all or most of the corn, but in a very nutritious way.

Ended up making this crazy delicious vegan corn chowder which I adapted from a few recipes I had made before.

Vegan creamy soups very often are made with cashews, which I love, but there is also another ingredient that is very nutritious, adds protein and fiber to the soup, is less caloric than cashews and adds a creamy texture:

White beans!

I enjoy cooking dry beans, but I like having some cans of unsalted cooked beans in my pantry to use in this type of dish without having to deal with cooking the beans in advance.

For this chowder I experimented with a mix of cashews and white beans, the results were fantastic: creamy, flavorful and nutritious!

Here's what I did:

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