INGREDIENTS
2
Celery, ribs
1/2 tsp
Chipotle chile, powder
5 cups
Corn, fresh kernels
1
Red bell pepper
1
Russet potato
1 tsp
Thyme, fresh
1
Yellow onion
2 cups
Vegetable broth
2 cups
Quinoa, cooked
2 tsp
Cornstarch
1 tsp
Sea salt
1/2 cup
Greek yogurt, plain
2 cups
Milk
8 oz
Tempeh bacon