Easy Veggie Soup: Potato Corn Chowder | Budget Freezer Meal
Budget-Friendly, EASY Veggie Soup – 4 Ingredient Vegan Freezer Meal!
Holy moly—this easy veggie soup is so creamy and sumptuous, you’d never guess it has more than an ENTIRE serving of vegetables in each cup! And, you only need 4 main ingredients to make it: potatoes, carrots, cauliflower, and corn. Use your blender to get the texture as smooth or chunky as you like.
Best of all, at just 111 calories per serving, feel free to come back for seconds! Plus, it’s suitable for almost any lifestyle. I’ve also designed this recipe to be ultra-budget-friendly, so it’s perfect for meal prep. Using some frozen vegetables helps to cut down on cost, and potatoes are one of the most affordable veggies of all.
And, this easy veggie soup is perfect as a freezer meal! Once prepped, simply portion your soup and freeze so you’ve always got a healthy meal on-hand
From Soup to Nuts
Okay, so I have a challenging relationship with vegetables. Honestly, it’s a one-sided relationship challenge, because veggies really love me. My body is SO happy when I consume them, but my belly and mind struggle to get on board with enjoying them. Still, they are a must. Luckily, soups are one way I can get LOADS of veggies into a condensed meal, like with this potato corn chowder!
Now, potatoes I can get on board with. But, I just wish they were more of a superfood vegetable like broccoli or cauliflower… Still, they can provide nutritional value! More importantly, they can boost the deliciousness of whatever veggies I pair them with. And, there’s some superfood cauliflower in this recipe to boost the nutrients!
In this easy veggie soup, potatoes are the perfect creamy! They help to bring out the natural sweetness of the cauliflower and carrots, making for an indulgently flavorful soup. Then, I love this blend this easy veggie soup until it’s SUPER creamy! But, you could also blend it less so it stays chunky if you prefer. (Although, just sayin’, the veggies are sneakier in blended form…)
Make this Easy Veggie Soup YOUR Way
Bonus points: this easy veggie soup is also versatile. So, feel free to add more vegetables or substitute for some of the existing ones! But, I would recommend that you do keep the potatoes since they are the base. (This doesn’t have to be a potato corn chowder, but potatoes are the crucial creamy element here.)
Personally, I like the carrots and corn because they provide a hint of sweetness! But, you could sub some of the carrots, cauliflower, or corn for other vegetables that you like. Red bell pepper would be amazing with these flavors! Take this easy veggie soup and make it your own. I mean, it’s a soup, so you really can’t go wrong.
Not to mention, this easy veggie soup is the perfect freezer meal! But, if you do meal prep and freeze it, be sure to thaw it out in the fridge the day before you want to eat it. It’s delicious enjoyed at any time of day, as a side dish or entrée, and can be eaten warm or cold. Seriously, you’ve got all of your bases covered with this easy veggie soup! PLUS, it’s vegetarian, vegan, gluten free, nut free and dairy free!
Looking for More Easy Vegan Meals like This?
Check out my 100+ Healthy Vegan Recipes eBook!
Easy Veggie Soup
- 2 white potatoes
- 1 lb chopped carrots
- 1 lb frozen cauliflower
- 2 lbs frozen corn
- 1 tsp salt
- To a large pot over medium-high heat, add all ingredients and cover with water. Bring to a boil.
- Turn down heat and allow to simmer until fork tender.
- Drain salted water, but reserve it for blending.
- Blend ingredients and slowly add a bit of water back in, until texture is as creamy as desired. Season to taste with salt.
- Enjoy immediately, store in the fridge, or portion into airtight storage containers to freeze! (Lay flat in freezer and stack to save space.)
- *If you freeze your soup, transfer to the fridge to thaw the night before you plan to eat. Reheat over medium-low heat on the stove.