4 Servings

Ingredients:

2 tbsp vegan butter, divided

1 small onion, chopped

3 carrots, chopped

4 cups vegetable broth

2 cup cubed mini potatoes, not peeled 

1/2 tsp thyme 

1/2 tsp garlic powder 

200ml coconut milk

2 tbsp white rice flour

1 can corn, drained

​

1) Sauté the onions and carrots in 1 tbsp vegan butter for 5 minutes.

 

2) Bring vegetable broth to a boil adding, sautéed onions and carrots, potatoes, thyme and garlic powder. Reduce heat to medium-low and simmer for 20 minutes.

​

2) Meanwhile in a small pot over medium-low heat mix together coconut milk, 1 tbsp vegan butter and white rice flour. Continue to stir until mixture is smooth and creamy. Then add to broth.

 

3)  Then add the corn. Simmer another 5-10 minutes.

​

Serve warm!