How To Make Creamy Spring Vegetable Chowder
A rich and hearty creamy vegetable chowder that is surprisingly simple to make and only needs a few pantry ingredients. Just the perfect comfort food!
Serves:
Ingredients
- ¼cupolive oil,divided, plus more for drizzling
- 20ozriced cauliflower
- 5ozleek,tough green ends removed, cut into half moons and rinsed
- 5clovesgarlic,smashed
- 1tbspkosher salt,plus 2 tsp, divided, plus more to taste
- 4cupsvegetable stock
- 2cupsnon-dairy milk,plus more to taste, divided
- 10oz1asparagus,woody stems removed, cut into ½ in (1¼ cm) pieces
- 6english pea,frozen
- 1lemon,zest
- ¼cupbasil,fresh, plus more for garnish
- 1½lbmedium red potato,cut into ½ in (1¼ cm) cubes
- cold water
- 2tbsplemon juice,fresh
- black pepper,freshly ground, for garnish
Instructions
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In a large pot, heat 2 tablespoons of olive oil over medium heat.
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Add the riced cauliflower, leeks, garlic, and a teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
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Pour in the vegetable stock and 2 cups of non-dairy milk.
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Increase the heat to medium-high and bring to a boil.
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Reduce the heat to medium, cover, and simmer for 15 to 20 minutes, until the cauliflower is completely broken down and tender.
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Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat.
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Add the asparagus, peas, and a teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch.
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Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
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Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch.
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Season with a tablespoon of salt. Bring to a boil.
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Once boiling, reduce the heat to medium-low.
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Simmer for 8 to 10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
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Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy.
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Add up to 1 cup non-dairy milk or water if needed to thin to your desired consistency.
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Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
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Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
Nutrition
- Calories: 489.26kcal
- Fat: 12.26g
- Saturated Fat: 1.84g
- Monounsaturated Fat: 7.08g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 76.67g
- Fiber: 20.57g
- Sugar: 24.32g
- Protein: 23.31g
- Sodium: 1075.33mg
- Calcium: 167.38mg
- Potassium: 1732.80mg
- Iron: 7.22mg
- Vitamin A: 142.24µg
- Vitamin C: 181.10mg
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