🌿🥣 Vegan Potato Chowder: Hearty & Creamy Pea Delight! 🌿🥣🥔
Ingredients:
- 2 tbsp olive oil or vegan butter (30ml)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (960ml)
- 4 cups potatoes, peeled and cubed (about 2 large potatoes)
- 1 cup frozen peas
- 1 cup plant-based milk (such as oat milk or soy milk)
- 1/4 cup nutritional yeast
- 1 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
- Vegan crackers or crusty bread, for serving (optional)
Directions:
1. Sauté Vegetables: Heat olive oil (or vegan butter) in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and celery stalks. Cook until softened, about 8-10 minutes.
2. Add Broth and Potatoes: Pour in vegetable broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
3. Make it Creamy: Stir in frozen peas, plant-based milk, nutritional yeast, thyme, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until peas are heated through and chowder has thickened slightly.
4. Blend for Creaminess (Optional): For a smoother chowder, use an immersion blender to partially blend about half of the soup. Alternatively, remove a couple cups of soup and blend in a regular blender, then return to the pot.
5. Serve: Garnish creamy potato and pea chowder with fresh parsley. Serve hot with vegan crackers or crusty bread, if desired.
Preparation Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Calories per Serving: Approximately 350-450 (depending on serving size and bread/crackers) | Number of Servings: 6-8 servings
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