Turkey-less Soup


Did you overindulge on turkey this past weekend?

Are you facing “turkey burn out”?

Do you want a healthy, lighter meal without turkey?

Image source: www.naturopathnsw.com.au
Image source: http://www.naturopathnsw.com.au

In only 30 minutes, you can prepare a Vegan Pumpkin Corn Chowder that is refreshingly light and will also fill up your tummy.

And, it takes great the next day!

Ingredients

2 1/4 cup Water

500 mL Vegetable Broth

1 1/2 tablespoon Olive Oil

1 cup Pumpkin (chopped or canned)

3/4 cup Corn (frozen, canned, or off the cob)

1 small Onion (chopped)

1 Garlic Clove (chopped)

1/2 Red Bell Pepper (chopped)

1 Carrot (chopped)

1 Celery Stalk (chopped)

1/8 heaping teaspoons of Basil, Oregano, and Cumin

Dash of Black Pepper

Small Bunch of Cilantro (optional)

1 tablespoon non-dairy milk (optional: for a creamy consistency)

Directions

Cook the garlic, onion, celery, and carrot in the olive oil for 2 to 3 minutes. Next, add the pumpkin, corn, and red bell pepper, and cook for 1 minute.

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Lastly, add the water, vegetable broth, and spices (basil, oregano, cumin, and black pepper). Allow the soup to simmer until fragrant and the vegetables are the preferred density (about 15 minutes).

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Enjoy!

If you are not a vegan and really crave animal protein, here is an option for you:

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Reference

Kovar, E. (2015). Super Delicious Vegan Pumpkin Corn Chowder. Mind Body Soul Food Blog. doi: http://www.mindbodysoul-food.com/blog/super-delicious-vegan-pumpkin-corn-chowder. Accessed on November 28, 2015.


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