Ingredients
Scale
- 2.5 cups corn kernels, fresh or frozen
- 1 yellow onion, chopped
- 3 cups cauliflower florets, fresh or frozen
- 2 tablespoons hulled hemp hearts (just omit if you don’t have them)
- 2 tablespoons fresh thyme leaves
- Zest and juice of 1 lemon
- 1.5 cups veggie broth
- Fine-grain sea salt
- Avocado or olive oil
Instructions
- In a medium pot, cook corn with a sprinkle of salt and a drizzle of olive oil until fragrant and warmed through (or cooked through, if you’re using fresh corn), about 5 minutes.
- Transfer to a plate. Add another drizzle of oil to the pot and then add the onions and cauliflower and cook until brown, about 10 minutes. Transfer half of the onion-cauliflower mixture to another plate.
- Add the broth to what’s left in the pot and scrape up any brown bits. When the broth simmers, add the mixture to a blender with half the corn, and the hemp, thyme, and lemon juice and zest.
- Blend until very smooth, then pulse in all of the remaining cauliflower and most of the remaining corn, leaving some corn out to top. You want a chunky, chowder-like texture, so only pulse a few times!
- Divide into 2 bowls, and garnish with remaining corn, some thyme, and black pepper. Serves 2!