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Vegetable Chowder

  By Glenn McCarthy  

December 18, 2015

This comforting chowder is a delicious way to get your veggies.

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2 T olive oil for sautéing (or use water)

1 minced onion

3 cloves minced garlic

1/2 cup minced red bell pepper

1 cup chopped carrots (about 2 medium )

4 cups water

1 cup nondairy milk

2 cups potatoes, cut in bite sized chunks

1 head of cauliflower broken into florets

1 cup corn kernels

1 cube or 1 tsp. vegetable bullion

2 bay leaves

1 tsp. marjoram

1 tsp. thyme

½ tsp. smoked paprika

1 cup chopped green beans

cashew sour cream (see note below)

minced scallions or chopped parsley, for sharing

salt and pepper to taste


Heat the oil (or water) over medium heat in a Dutch Oven or soup pot. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic, bell pepper and carrots and sauté another 3 minutes.

Add the water, milk, potatoes, cauliflower, corn, bullion, bay leaves, marjoram, thyme and smoked paprika. Turn the heat to high until it almost boils, then turn it down to medium-low and simmer covered for 15 minutes or until the vegetables are tender.

Remove 2-3 cups of the soup and place in a blender, trying to get as much of the cauliflower and potato chunks as possible. Blend until smooth. Then stir back into the soup. If you prefer a more blended soup, use an immersion blender.

After you have pureed the soup, add the green beans and cook until tender. Add salt and pepper to taste. Let stand a few minutes for flavors to meld. Serve in bowls topping with a dollop of vegan sour cream and the green onions or parsley.



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