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 


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


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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