91% would make again
Spring Vegetable Chowder
Tasty Team
Ingredients
for 6 servings
- ¼ cup olive oil (60 mL), divided, plus more for drizzling
- 20 oz riced cauliflower (565 g)
- 5 oz leek (140 g), tough green ends removed, cut into half moons and rinsed
- 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 (480 mL), plus more to taste, divided
- 10 oz asparagus (285 g), woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
- 6 oz english pea (170 g), frozen
- 1 lemon, zest
- ¼ cup fresh basil (10 g), plus more for garnish
- 1 ½ lb medium red potato (680 g), cut into 1/2 in (1 1/4 cm) cubes
- cold water
- 2 tablespoons fresh lemon juice
- freshly ground black pepper, for garnish
Nutrition Info
- Calories 755
- Fat 51g
- Carbs 63g
- Fiber 6g
- Sugar 15g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
- Enjoy!
Ingredients
for 6 servings
- ¼ cup olive oil (60 mL), divided, plus more for drizzling
- 20 oz riced cauliflower (565 g)
- 5 oz leek (140 g), tough green ends removed, cut into half moons and rinsed
- 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 (480 mL), plus more to taste, divided
- 10 oz asparagus (285 g), woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
- 6 oz english pea (170 g), frozen
- 1 lemon, zest
- ¼ cup fresh basil (10 g), plus more for garnish
- 1 ½ lb medium red potato (680 g), cut into 1/2 in (1 1/4 cm) cubes
- cold water
- 2 tablespoons fresh lemon juice
- freshly ground black pepper, for garnish
Nutrition Info
- Calories 755
- Fat 51g
- Carbs 63g
- Fiber 6g
- Sugar 15g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
- Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
- Enjoy!
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