This high-protein vegan chowder is packed with fiber and gut-friendly nutrients that may help support healthy cholesterol, steadier blood sugar, better digestion, and longer-lasting fullness. It also helps nourish your gut microbiome, support heart and hormone health, strengthen immunity, and promote healthy aging and bone health. 這款高蛋白純素濃湯富含膳食纖維和有益腸道的營養成分, 有助於維持健康的膽固醇水平, 穩定血糖, 促進消化, 並帶來更持久的飽足感。它還有助於滋養腸道菌群, 維護心臟和荷爾蒙健康, 增強免疫力, 並促進健康老化和骨骼健康. 
Vegan Cauliflower Corn Chowder 純素花椰菜玉米濃湯
Ingredients (4 servings):
4 cups cauliflower, chopped
1 cup red bell pepper, sliced
1 cup red onion, diced
2 cups organic corn kernels
2 cups organic edamame, shelled
3 cups organic unsweetened Edensoy milk
1 cup lite coconut milk
4 cloves garlic, minced
4 cups low-sodium vegetable stock
4 tbs almond flour
1 tsp salt
½ tsp black pepper
3 tbs nutritional yeast
Directions:
1. Heat a large pot over medium heat. Add red onion and garlic with a splash of vegetable stock, then sauté for 2–3 minutes until fragrant.
2. Add cauliflower, large pieces of red bell pepper, and all of the corn kernels. Pour in the vegetable stock and bring to a gentle boil.
3. Reduce heat and simmer for 12–15 minutes until tender. Using a slotted spoon, remove the bell pepper pieces and a handful of corn for texture and garnish. Set aside, then dice the bell peppers.
4. Blend the remaining vegetables and broth until smooth and creamy. You can transfer it to a blender or use an immersion blender directly in the pot.
5. Stir the reserved diced bell pepper, corn kernels, and edamame into the chowder, then add Edensoy milk and lite coconut milk. Heat for 3–5 minutes.
6. Whisk almond flour with a little warm broth until smooth, then stir it into the pot until slightly thickened.
7. Add nutritional yeast, salt, and black pepper. Simmer for 2 more minutes.
8. Serve warm and top with the reserved cooked corn kernels.
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食材 (4人份):
4杯切碎的花椰菜
1杯切塊的紅燈籠椒
1杯切丁的紅洋蔥
2杯有機玉米粒
2杯去殼的有機毛豆
3杯有機無糖Edensoy豆奶
1杯低脂椰奶
4瓣蒜, 切碎
4杯低鈉蔬菜高湯
4湯匙杏仁粉
1茶匙鹽
½茶匙黑胡椒粉
3大匙營養酵母
做法：
1. 將一個大鍋置於中火上加熱, 加入紅洋蔥和蒜末, 倒入少許蔬菜高湯, 翻炒2-3分鐘至香味散發.
2. 加入花椰菜, 大塊的紅燈籠椒和所有玉米粒. 倒入蔬菜高湯, 煮至微微沸騰.
3. 轉小火慢燉12-15分鐘, 直到食材變軟. 用漏杓撈出燈籠椒塊和一把玉米粒（用於增加口感和裝飾), 放在一旁備用, 然後將燈籠椒切丁.
4. 將剩餘的蔬菜和高湯放入攪拌機中攪拌至順滑濃稠. 您可以將其倒入攪拌機, 也可以直接在鍋中使用手持攪拌棒攪拌.
5. 將之前切好的燈籠椒丁, 玉米粒和毛豆拌入濃湯中, 然後加入Edensoy豆奶和淡椰奶. 加熱3-5分鐘.
6. 將杏仁粉與少量溫熱的高湯攪拌至順滑, 然後倒入鍋中, 攪拌至湯汁略微濃稠.
7. 加入營養酵母, 鹽類和黑胡椒, 再燉2分鐘.
8. 趁熱享用, 並撒上之前煮熟的玉米粒.
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