Fall Recipes: Veggie Medley Chowder
Don't let the creamy texture fool you--this dairy-free chowder gets its consistency from the veggies!
- 2 cups chopped onions
- 1 bag (6 oz) baby carrots, each cut in half
- 2 tbsp olive oil
- 2 cups chicken or vegetable broth
- 3 cups water
- 1 small head of cauliflower, separated into florets
- 8 new potatoes, cut into quarters
- 1/2 cup packed basil leaves, cut into 1/8 inch strips
- 1/2 cup corn (fresh or frozen)
- Salt and pepper to taste
Heat a large soup pot, add the oil, and then sauté the onions and carrots until softened, about 8-10 minutes.
Add the broth and water and bring to a boil.
Add the cauliflower, potatoes, half of the basil leaves, and 2 teaspoons salt and cook until vegetables are soft.
Puree the remaining 1/4 basil with 1/2 cup of the cooking liquid in a blender. Add 3 cups of the soup to the blender and puree.
Return the puree to the pot and season with salt and pepper to taste. Add the corn and cook an additional 3 minutes.
Submit!
