Hi friends!
I feel like I’m always sharing soup or pasta recipes on here, but it’s honestly what we tend to eat the most of these days. Both are filling, fast, and cheap to make. If that’s your thing, I hope you’ll enjoy this next recipe. This plant-based chowder is so creamy, flavorful, and hearty – there’s no way you could miss the meat (or heavy cream). It’s a family favorite here.
The coconut cream and cashews give this chowder its creamy texture and taste. And packed with vegetables, you’ll feel good serving this to your family – especially if you have little ones who are picky with vegetables.
Recipe
You will need:
- 4 cloves of garlic, minced
- 1 onion, diced
- 4 stalks celery, sliced
- 3 carrots, sliced
- 2 white potatoes, cubed
- 2 sweet potatoes, cubed
- 1 can full-fat coconut milk
- Veggie stock (2-3 cans)
- 1/2 cup raw cashews
- 1/2 cup warm water
- 1 cup corn
- 1 tbsp fresh or dried dill
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
To make:
- In a large pot, add garlic and onions with a splash of water. Sauté over medium heat for about 5 minutes, or until soft.
- Add in the rest of your veggies with a can of coconut milk, veggie stock (I used the coconut milk can to measure out 2-3 cans of veggie stock or until vegetables are submerged).
- Bring to a boil.
- While the soup is being brought to a boil, add raw cashews to a blender with 1/2 cup warm water and blend until completely smooth. Add to soup and stir well.
- Add corn, dill, onion powder, garlic powder, salt, and pepper. Bring to a boil before turning to low and simmering chowder for about 20-30 minutes.
- Once done, allow to cool down a bit and serve!
I hope you and yours enjoy this chowder just as much as our family does. xx bianca
