Pasta & Zucchini Corn Chowder (Vegan, GF)
This zucchini corn chowder is vegan & gluten free! Loaded with healthy fresh vegetables and hearty pasta in a creamy broth. Perfect for meal prepping, making ahead, or batch cooking soup for the week!
Ingredients
- 1 16 ounce box small pasta shells gluten free
- 2 tablespoons olive oil
- 1 sweet onion
- 4 cloves garlic minced
- 2 carrots sliced
- 1 large zucchini diced
- 3 potatoes diced
- 1.5 cups sweet corn
- 1 teaspoon Herbes de Provence or you can substitite dried thyme
- 8 cups Vegetable Stock
- 1/2 teaspoon garlic salt
- 1 13.5 ounce can coconut milk
- 1/2 cup fresh parsley chopped
Instructions
- Cook pasta shells according to package instructions. Drain, rinse and set aside.
- In a dutch oven or other heavy bottom pot, heat the oil over a low burner. Add the onion and garlic and saute on low heat for 6 or 7 minutes until veggies become soft.
- Add the carrots, zucchini, potatoes, corn, Herbes de Provance, Vegetable stock, garlic salt and bring to a boil. Reduce heat to low and simmer for about 40 minutes until potatoes and carrots are fork tender. Add the coconut milk and stir in the fresh parsley. Taste and adjust seasoning as needed.
- Serve over cooked pasta shells, and enjoy.
Nutrition
Calories: 376kcalCarbohydrates: 72gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1110mgPotassium: 695mgFiber: 5gSugar: 8gVitamin A: 3496IUVitamin C: 29mgCalcium: 46mgIron: 2mg
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