Hearty & Delicious Plant-Based Potato and Veggie Chowder 🌟🥣✨
Ingredients:
Potatoes (Yukon Gold or Russet): 2 lbs (900g), peeled and diced into 1/2-inch cubes
Mixed Vegetables (frozen or fresh, e.g., corn, peas, carrots, green beans): 2 cups (300g)
Onion: 1 large, chopped
Celery Stalks: 2, chopped
Garlic: 3 cloves, minced
Vegetable Broth: 4 cups (960ml), low sodium
Full-Fat Coconut Milk (canned, unsweetened): 1 can (13.5 oz / 400ml) OR Cashew Cream (1 cup soaked cashews blended with 1/2 cup water)
Nutritional Yeast: 1/4 cup (15g)
All-Purpose Flour (or cornstarch slurry: 2 tbsp cornstarch + 4 tbsp cold water): 2 tbsp (15g flour)
Olive Oil or Vegan Butter: 1 tbsp (15ml)
Dried Thyme: 1 tsp
Bay Leaf: 1
Salt and Freshly Ground Black Pepper: to taste
Fresh Parsley: 2 tbsp, chopped, for garnish
Directions:
1. Heat olive oil or vegan butter in a large pot or Dutch oven over medium heat. Add chopped onion and celery. Cook for 5-7 minutes, until softened.
2. Add minced garlic and cook for 1 minute more until fragrant.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. (If using cornstarch slurry, add it later with the coconut milk).
4. Gradually whisk in the vegetable broth, ensuring there are no lumps. Add the diced potatoes, dried thyme, and bay leaf.
5. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
6. Remove the bay leaf.
7. Stir in the mixed vegetables and cook for another 5-7 minutes, until heated through.
8. Stir in the full-fat coconut milk (or cashew cream) and nutritional yeast. If using cornstarch slurry, add it now and stir until thickened. Heat gently; do not allow to boil vigorously after adding coconut milk/cashew cream.
9. For a thicker chowder, you can mash some of the potatoes against the side of the pot or remove about 1-2 cups of the chowder, blend it until smooth, and stir it back in.
10. Season generously with salt and freshly ground black pepper to taste.
11. Serve hot, garnished with fresh chopped parsley.
Recipe Information:
Preparation Time: 20 mins | Cooking Time: 35 mins | Total Time: 55 mins | Calories per Serving: approx. 390 | Number of Servings: 6
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