Cashew White Bean Corn Chowder
First word that comes to mind when I think about soup?
If you’ve been sticking around Nutritionxkitchen for a while now, you know that I put out a good amount of soup recipes every now and then. Some are completely new recipes that I took time to experiment with and perfect, but most of them are actually soup recipes that I grew up with, either personal versions to suit my taste or healthier versions of the soups that I had growing up.
It’s probably kind of weird to try and imagine a kid who considered soup a favorite meal- but that was me. Sure I loved the typical kid stuff, always a big fan of desserts then and now, chips, you name it...
But I also just really loved how a good bowl of warm soup can completely turn a bad day around, I mean, come on, haven't you heard of chicken soup aka Jewish Penicillin?!
It’s literally liquid in a bowl, but can make things better… like medicine? Except it's delicious?
And a good bowl always always made me feel instantly better. Heck, even now still.
So yeah, expect more soup recipes from me in the near future!
Today, we’re talking about my newest go-to soup recipe: Cashew White Bean Corn Chowder.
I don’t discriminate when it comes to soup, I’m a big fan of all consistencies- thin, thick, you name it. But if you love thick and creamy soup, then you’ll definitely be a big fan of this.
This Cashew White Bean Chowder is a creamy vegan and vegetarian soup made with cannellini beans and topped with cashews and corn. I made sure that it’s filled with all the best vegetables that are packed with all of the nutrients and fiber you need on days that are especially bad.
Did I mention that it’s extremely low maintenance and super simple to make? So even if you feel like you got hit by a truck or if your mind isn’t completely present, I guarantee you’d 100% still be able to follow this recipe to a T.
Creamy, flavorful, and comforting- this Cashew White Bean Corn Chowder recipe is definitely one of my favorite soup recipes to date.
Add all of these aromatic ingredients into your favorite pot, and wait for the magic to happen!
Cashew White Bean Chowder
Author: Micah Siva
2 tbsp olive oil
½ medium white onion
3 cloves garlic, finely chopped
3 medium carrots, chopped
3 stalks celery, chopped
6 cups vegetable broth
⅓ cup cashews, soaked in boiling water for 10 minutes
¼ cup nutritional yeast
1 tsp dijon mustard
1 bay leaf
1 can cannellini beans
1 can chickpeas
½ cup frozen or canned corn
¼ cup fresh parsley, chopped
Sea salt and pepper, to taste
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrots, and celery, cooking until the vegetables begin to soften, about 4-6 minutes.
Meanwhile, combine vegetable broth, soaked and drained cashews, nutritional yeast, and mustard in a blender until smooth. Pour over vegetables.
Add the bay leaf, beans, chickpeas, and corn. Bring to a boil, and simmer for 10-15 minutes until all vegetables are tender.
Top with parsley before serving.