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Spring Vegetable Chowder

by Betsy Carter and Karlee Rotoly

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • ¼ cup
    olive oil, divided, plus more for drizzling (60 mL)
  • 20 oz
    riced cauliflower (565 g)
  • 5 oz
    leek, tough green ends removed, cut into half moons and rinsed (140 g)
  • 5 cloves garlic, smashed
  • 1 tablespoon
    kosher salt, plus 2 teaspoons, divided, plus more to taste
  • 4 cups
    vegetable stock (960 mL)
  • 2 cups
    non-dairy milk, plus more to taste, divided (480 mL)
  • 10 oz
    asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces (285 g)
  • 6 oz
    english pea, frozen (170 g)
  • 1 lemon, zest
  • ¼ cup
    fresh basil, plus more for garnish (10 g)
  • 1 ½ lb
    medium red potato, cut into 1/2 in (1 1/4 cm) cubes (680 g)
  • cold water
  • 2 tablespoons
    fresh lemon juice
  • freshly ground black pepper, for garnish
    Calories 220
    Fat 10g
    Carbs 28g
    Fiber 6g
    Sugar 5g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
  2. Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
  3. Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
  4. Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
  5. Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
  6. Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
  7. Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
  8. Enjoy!
 

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