Veggieful Corn Chowder

With my fridge full of veggies that are on their way out, I set out to make a corn chowder.  It's a cool fall day and I'm in the mood for some comfort food to warm up my insides.   I've used cauliflower to thicken the soup instead of the usual potatoes.

Veggieful Corn Chowder goes something like this...

Steam up about 1/4 head of cauliflower, blend it until it's in small chunks, and set aside.

Using your large soup pot, fry the following for 5 minutes in grapeseed oil:
1/3 of a large red onion, diced
1 green bell pepper, diced
1/2 of a red bell pepper, diced
1 jalapeno, seeds removed, chopped finely
1 large carrot, diced

Add a good pinch of salt, black pepper to your taste, 1 tsp thyme, 1/2 tsp sage.  Stir and fry for another 2 minutes.

Add 2 c vegetable stock and 2 c almond milk.  Bring to a simmer.

Once simmering, add the cauliflower and 2 c frozen corn.  Bring back to a simmer and stir occasionally for 10 minutes.

If you want a thicker soup, add 1 tsp cornstarch mixed with a little water.  Repeat until you reach desired thickness.  If you want a thinner soup, add another cup of veggie stock.

Season to taste and serve with crusty bread and a heap of green salad.

Substitutions:  add steamed potato instead of cauliflower.  instead of bell peppers, add zucchini and frozen peas.