As the temperatures drop and winter settles in, there’s nothing quite as comforting as a bowl of warm, hearty soup. Winter is the season for cozy nights, nourishing meals, and the joy of sharing food with loved ones. And what better way to celebrate than on National Soup Swap Day? It’s the perfect occasion to embrace the magic of soups—whether you’re trading recipes with friends or stocking up for the week ahead.

Preparing soup ahead of time is one of the simplest ways to simplify your meal routine. A big pot of soup can provide comfort and nourishment throughout the week, saving you time and energy when life gets busy. But if you’d rather skip the hassle of cooking, we’ve got you covered with our weekly soup menu! Every week, we craft fresh, seasonal soups designed to keep you warm and satisfied.

To mark Soup Swap Day, we’re thrilled to share one of our all-time favorite recipes: Cauliflower Corn Chowder. This creamy, flavorful soup is packed with hearty vegetables, lightly spiced, and perfect for those chilly winter days. Whether you’re enjoying it alone or serving it to friends, it’s sure to become a household favorite.

Follow along with the recipe written below or watch Sweet Pea Chef and CEO, Ryan Jennings prepare this delightful dish on his series, Plant-Powered with Chef Ryan. In the episode titled Cozy Comfort Food: Plant-Based Ratatouille & Cauliflower Corn Chowder Recipes, Chef Ryan demonstrates how to make this chowder step-by-step.

________________________________________________________________

Cauliflower Corn Chowder

Ingredients

• ¾ leek (outer green leaves removed), thinly sliced

• ¼ fennel bulb, chopped

• ½ onion, sliced

• 2 garlic cloves, whole

• 3 cups cauliflower (including stems), roughly chopped

• ½ tsp fresh ginger

• 1 ear corn (kernels removed)

• 1 tbsp minced garlic

• ½ cup vegetable stock

• ½ cup dry, crisp white wine

• 1.5 tbsp miso paste

• ½ cup whole cashews

• 2–3 cups almond milk

• Brown rice (cooked)

• White pepper, salt, 1 tbsp maple syrup, zest and juice of ½ lemon

________________________________________________________________

Instructions

1. Prep Vegetables
   Thinly slice ¾ leek, ¼ fennel, and ½ onion. Roughly chop cauliflower and set aside.

2. Cook Garnish
   Sauté thinly sliced leek, fennel, onion, garlic, and corn kernels until soft. Mix in cooked brown rice and set aside for garnish.

3. Simmer Base
   Combine vegetable stock, white wine, miso paste, cashews, almond milk (enough to cover vegetables by 1 inch), cauliflower, and remaining leek, fennel, onion, and garlic in a pot. Simmer for 30–40 minutes until vegetables soften.

4. Season and Blend
   Add white pepper, salt, maple syrup, lemon zest, and juice. Blend soup until smooth.

5. Serve
   Top with rice and sautéed vegetable garnish. Enjoy!

________________________________________________________________

Simplify Your Winter Meals

While we love a good soup prep session, we know not everyone has the time to whip up homemade soups each week. That’s where we come in! By ordering our weekly soups, you can enjoy a variety of fresh, delicious soups delivered right to your door. Our menu changes weekly, so there’s always something new and exciting to look forward to.

Whether it’s a creamy chowder, a hearty stew, or a light and zesty broth, we craft each soup with care, using high-quality ingredients to keep you warm and nourished all winter long. Plus, with no cooking or cleanup, you’ll have more time to relax and enjoy the season.

Stay warm and cozy!