Vegan Corn Soup | Cauliflower Corn Chowder


This is a healthier vegan version of my favorite childhood soup; Chamoru Corn Soup.

I added roasted cauliflower because it gives the soup a thick rich flavor – it also provides more nutrition and nourishment.

Cauliflower is rich in vitamin c, vitamin k, and folate. It also contains PROTEIN, magnesium (good for bone strength), and antioxidants!

Because there is no meat in the soup, I added potatoes!

Red potatoes are rich in vitamin c, potassium, niacin, and vitamin b6.

Studies are showing that a diet rich in animal protein contributes to not only diabetes, but heart disease and cancer as well. So be careful with your meat consumption if you have diabetes or if you’re pre-diabetic! -knowledge about your food is power 😊

This soup is toddler, pre-teen, and old lady approved! Haha!

I hope you enjoy it!



You will need an emersion blender or just a blender


  • 1 onion
  • 2-3 garlic bulbs
  • 1 head cauliflower
  • 2 russet potatoes
  • 4 red potatoes (cubed)
  • 1 can thick coconut milk
  • 1 can Whole Kernal Corn Or Fresh Corn
  • veggie broth
    • 4 cubes vegetable bouillon and 8 cups water
  • 3 tsp organic poultry seasoning;
    • consists of organic- thyme, sage, marjoram, rosemary, blackpepper, and nutmeg
  • Oil
    • 1 tbs to coat veggies
    • 1 tbs for soup
  • salt and pepper to taste


  • slice your onions
  • take apart cauliflower florets
  • spread your onions, garlic bulbs, and cauliflower onto a baking sheet
  • drizzle your veggies with oil, salt, and pepper
  • put veggies in the oven for 30 minutes at 400°F
  • While your veggies are roasting, cube your russet potatoes and boil with broth until tender.
  • Once your veggies are done roasting, your russet potatoes should be tender
  • Add your veggies to the pot of russet potatoes and broth and use emersion blender to puree. If you don’t have an emersion blender, you may use a regular stand up blender.
  • Once veggies are blended (if using blender, add your contents back into the pot), cube your red potatoes and add to your puree.
  • Let your red potatoes simmer for 15-20 minutes on medium heat.
  • after 20 minutes, add your corn and continue to stir and let simmer for another 10-15 minutes.
  • Check to see if your red potatoes are tender.
  • if they are, go ahead a throw in your coconut milk and stir.
  • turn off stove and cover.

I added homemade croutons for my son who likes something crunchy in his soup!


To make croutons, just use any stale bread. Cube your bread. Add a little olive oil, garlic powder, and pepper.. then toss. Lay your cubed bread on a baking sheet and bake at 350°F for 10 minutes or longer depending on how crunchy you like it.

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