This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!
Ingredients
- 2 (12 ounce) cans whole kernel corn
- 3 cups vegetable broth
- 3 potatoes, diced
- 1 large onion, diced
- 1 clove garlic, minced
- 2 red chile peppers, minced
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 tablespoon parsley flakes
- black pepper to taste
- 1 ¾ cups soy milk
- ¼ cup margarine
- 1 lime, juiced
Directions
Step 1
Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
Step 2
Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 320 | |
% Daily Value * | |
Total Fat11g | 13% |
Saturated Fat2g | 9% |
Sodium1493mg | 65% |
Total Carbohydrate53g | 19% |
Dietary Fiber7g | 25% |
Total Sugars11g | |
Protein9g | |
Vitamin C51mg | 256% |
Calcium72mg | 6% |
Iron3mg | 17% |
Potassium815mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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