You’ve heard of clam chowder, but what about cauliflower chowder? Nutritious veggies, protein-rich quinoa and comforting spices come together in a low-carb soup that’s hearty without being heavy. Made without dairy, the oat milk helps provide the thick, creamy texture you expect while keeping it suitable for most diets.
In large pot over medium heat, combine oil, onion, celery and carrots; sauté 5 to 7 minutes, until softened slightly.
Stir in garlic; sauté 2 minutes. Stir in thyme, mustard powder, smoked paprika, salt, cauliflower and vegetable stock.
Turn heat to high; bring to boil. Simmer 10 minutes.
In small bowl, mix together oat milk and cornstarch. Stir into soup. Stir in quinoa and corn.
Continue cooking 10 to 16 minutes, until soup thickens and corn is cooked through. Season to taste.
To serve, garnish with parsley.
This recipe was originally published on Vitacost on March 6, 2020.