For my weekly food schoolwork throughout the colder months, I typically continue a great deal of soups, stews and chili simply because they’re really easy and that they keep well. I’ll add contemporary salads and veggies in throughout the week as they solely take a number of minutes to arrange. I wash and chop a lot of contemporary veggies on the weekend therefore they’re prepared for fast salads and healthy snacking. I conjointly prefer to schoolwork a batch of edamame, roast some veggies, create humous, cook a grain like rice or quinoa and create some of snack choices like my superfood cookies or no-bake oatmeal bars.
This chowder is ideal for food schoolwork as a result of the flavours solely improve next day therefore you won’t mind feeding it throughout the week!
- 1 white onion, diced (3 cups, 350 g)
- 4 cloves garlic, minced
- 4 ribs celery, chopped (2 cups, 200 g)
- 1 medium sweet potato, peeled and cubed (2 heaping cups, 250 g)
- 1 red bell pepper, diced
- 4 cups frozen corn (680 g)
- 4 cups vegetable broth
- 2 tsp chili powder
- 1 tsp paprika
- sea salt and fresh-cracked black pepper, to taste
- Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
- Add the sweet potato and broth, bring to a light simmer and cook for 5-10 minutes.
- Add the rest of the ingredients and simmer until the sweet potato is easily pierced with a fork.
- Remove about 2/3 of the soup and blend until smooth and creamy then pour back into the pot.
- Season with salt and pepper and serve right away. Store in the fridge for up to 5 days.