Low Fat Vegan Gluten-Free Anti-inflammatory

Vegan Japanese-inspired New England Chowder

A delightful twist on traditional New England clam chowder, this vegan version uses sea vegetables and creamy coconut milk for an umami-rich, warming soup perfect for date night.

⏱️ 15 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

180Calories
4gProtein
30gCarbs
6gFat

Ingredients

For 4 servings

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 sheet nori, torn into pieces
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped scallions and parsley for garnish

Instructions

Follow these steps for perfect results

  1. Heat olive oil in a large pot over medium heat. Add diced onions and garlic, and sautu00e9 until translucent.
  2. Add carrots and celery to the pot, cooking for about 5 minutes until they begin to soften.
  3. Stir in the diced potatoes, vegetable broth, and dried thyme. Bring to a boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are tender.
  4. Add the corn, torn nori, and coconut milk to the pot. Stir in nutritional yeast and season with salt and pepper.
  5. Cook for an additional 5 minutes, allowing the flavors to meld.
  6. Serve hot, garnished with chopped scallions and parsley.

Health Benefits

Nutritional advantages of this recipe

  • Rich in antioxidants for improved brain function.
  • Contains anti-inflammatory properties for overall health.
  • Coconut milk provides healthy fats for energy.
  • Nori is a good source of minerals and vitamins.