Creamy Vegan Chowder
Honestly, no matter what time of the year it is. No matter what weather it is. You can never ever go wrong with a good bowl of soup.
It’s a big warming hug of nourishment in a bowl.
And this creamy plant based chowder is especially so. It’s packed full of nutrient rich and filling veggies, with the goodness of extra protein, fibre and creaminess from the beans. It’s also filled with calcium, B vitamins, iron and potassium, yet tastes just like the rich, cheesy chowder you remember.
You won’t regret trying this one, even if it’s summer right now. Promise!
Ingredients:
3 cloves garlic, chopped
1 small onion, chopped
2-3 carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 stalk celery, chopped
250g (or 1 can) white beans
2 cups veggie stock
1/4 cup nutritional yeast
1 tsp mustard powder
1 tsp dried dill
1/4 cup coconut cream
Black pepper and salt, to taste
Method:
Heat a non stick pan with olive oil (optional) and sauté onion and garlic until fragrant.
Add diced veggies and sauté for another 5 minutes, before adding beans, veggie stock, nutritional yeast, mustard powder and dill.
Add enough water to cover veggies, then simmer for 20-30 minutes.
Once veggies are soft, add coconut cream and blend with a stick blender, leaving a few chunks! Season with salt and pepper, then serve.
