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Vegan Vegetable Chowder


The weather in Pittsburgh is starting to get cold very fast, which means lots and lots of soup! 

One of my favorite soups to make is my vegan vegetable chowder. 
Its perfect for the fall weather and its super healthy & delicious.

 I love this recipe because it makes a huge batch which is perfect for a family of four or for leftovers. We love leftovers in our home, because I feel like I am always in the kitchen
 trying a new recipe out and this gives me a nice break. 

Vegan Vegetable Chowder 

Ingredients

1 head cauliflower 
1 1/2 cups almond milk
4 cups veg broth
1 onion (diced)
2 garlic cloves (mince)
4 carrots (diced)
4 celery ribs (sliced)
2 potatoes (2 small or 1 large) (diced)
1 cup corn 
1 tbsp garlic powder 
1 tbsp onion powder 
1 tsp pepper 
1 tsp sea salt

Directions

1. Steam cauliflower

2. Blend steamed cauliflower with almond milk until smooth, set aside.
(I used my Vitamix to blend well - then placed in a large soup pot)

3. In a large pot add in 1/4 cup veg broth

4. Saute onions and garlic

5. Add carrots, celery, and potatoes

6. Add in 2 cups veg broth 

7. Cover and bring to a boil then reduce to a simmer for 20 minutes

8. Add to a Vitamix to blend until smooth 

9. Add both mixtures together in the large soup pot

10. Add spices & serve warm


If you make our recipe be sure to tag us @thejaroudis on any social media platforms! 

We would love to see your vegan vegetable chowder!

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