VEGAN SWEET POTATO CORN CHOWDER

For my weekly food prep during the colder months, I usually stick to a lot of soups, stews and chili just because they’re so easy and they keep well. I’ll add fresh salads and veggies in during the week as they only take a few minutes to prepare. I wash and chop a ton of fresh veggies on the weekend so they’re ready for quick salads and healthy snacking. I also like to prep a batch of edamame, roast some veggies, make hummus, cook a grain like brown rice or quinoa and make a couple of snack options like my superfood cookies or no-bake oatmeal bars.

This corn chowder is perfect for food prep because the flavours only improve next day so you won’t mind eating it during the week! Some other great soups for winter meal prep are:

INGREDIENTS

• 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 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

INSTRUCTIONS

1. 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.
2. ........................................

for full instruction please see : runningonrealfood.com

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