creamy broccoli chowder with charred corn & ginger

SERVINGS: 4

PREP TIME: 10 MINUTES

COOK TIME: 25 MINUTES

vegetarian, vegan option, dairy free

INGREDIENTS

1 tbsp + 1 tsp high heat cooking oil, divided (sunflower oil, avocado oil or ghee for you non-vegans)

1 inch fresh ginger, peeled and finely chopped

1 tsp ground coriander

1/2 yellow onion, roughly chopped

1 tsp salt

1 head of broccoli, florets chopped into bite sized pieces

2 ears of corn, kernels removed and washed (about 3/4 cup)

1 tsp fennel seeds

1/4 cup unsweetened nut milk of your choosing (almond, cashew or hazelnut)

DIRECTIONS

In large dutch oven pot, heat 1 tbsp of your cooking oil over low heat. Add ginger and coriander. Sauté for 1 minute until ginger is lightly toasted and spices are fragrant. Dont burn.

Add onion and salt and sauté for 5 minutes until onion starts to soften.

Add broccoli florets, salt and 4 cups of water to pot. Bring to a boil.

Once it hits boiling, lower heat to simmer and cover for 20 minutes.

Meanwhile, heat the remaining tsp of cooking oil in a cast iron pan (or regular frying pan if you don’t have one) Add fennel seeds and saute until fragrant, about 30 seconds to 1 minute. Add corn and a couple heavy pinches of salt. Sauté until soft and slightly charred - around 5-8 minutes.

Once broccoli soup is done, remove from heat and using an immersion blender, blend soup to desired texture. I still like a bit of chunkiness. (You can also pulse in a blender here if you don’t have an immersion blender).

Add nut milk, charred corn and stir. Season with more salt and pepper based on your taste preference. Serve hot and with a squeeze of lime if you’ve got it!