Here is a simple recipe for a hearty and healthy winter soup: potato vegetable chowder. There’s nothing like a bowl of thick, comforting chowder with some nice freshly baked whole grain bread and a fresh green salad. This vegan version uses plant-based milk instead of cream and had no butter, so it is lower in saturated fat, too!
How to Make Potato Vegetable Chowder
The step which takes the most active time is chopping vegetables: maybe 10 minutes to get them out, wash, peel (the carrot and garlic), chop, and put them away. This can be a time for mindfulness and putting aside other stresses of the day. If you don’t have the same vegetables on hand, don’t worry: you can adapt the recipe to use what you have, like sweet potatoes instead of white potatoes.
Next, sauté chopped vegetables in oil, but you can skip this step and cook them in the broth if desired. Then, add a chopped raw potato, vegetable broth, water, and seasonings. Cook until the potatoes are soft and mash them more with a potato masher. I used my grandmother’s masher (see below).
Finally, add the soy milk and heat through. Unflavored almond milk or other milk substitutes can be substituted, but they are probably not as thick. Soy milk is higher in protein than these other plant beverages also.
This soup is thickened by the potato, without the need for a thickener such as flour, cornstarch, pureed white beans or soaked cashews. And that means less dirty dishes, appliances to wash, and time spent cooking.
The recipe made one large bowl, as pictured. It also would be two smaller cups of soup: a perfect appetizer for two. I enjoyed this for a weekday lunch. It would go well with whole-grain bread and fruit.
Nutrition
As this soup contains little fat, it is not overly filling like a cream-based version. The vegetables provide beta-carotene, vitamin C, potassium, and fiber. Using homemade vegetable broth limits the sodium added. Plants also provide phytonutrients, which are disease-fighting substances. So, give this a try for a delicious and healthy meal!
How to Store
Place in a covered container in the refrigerator and store for up to 3 days. Or you can freeze the soup also for up to 2 months.
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Potato Vegetable Chowder (Vegan)
Equipment
- Medium saucepan
Ingredients
- 1 teaspoon canola oil
- 1 clove garlic, chopped
- ¼ cup onions, chopped
- ¼ cup celery, chopped
- ¼ cup carrots, chopped
- ¼ cup red bell pepper, chopped
- ¼ cup corn kernels
- ⅛ teaspoon salt
- to taste black pepper freshly ground
- ½ teaspoon dried chives
- ¼ teaspoon dried thyme
- 1 cup vegetable broth
- ¼ cup water
- 1 small Russet potato with peel, raw, chopped
- ½ cup soy milk unflavored
Instructions
- In a medium sized saucepan, sauté the vegetables in oil for about 5 minutes over low-medium heat, stirring occasionally. Make sure the garlic and other vegetables don't burn.
- Add seasonings, broth, water, and potatoes. Let the soup simmer uncovered for about 25 minutes or until potato pieces are soft. If they are not covered by the liquid, add slightly more water to the saucepan.
- Mash the potatoes with a potato masher.
- Add the soy milk and heat for a few more minutes until the soup is hot.
Notes
Nutrition
I hope you have enjoyed this potato vegetable chowder. Please leave a rating and comment below:
This was delicious. I like all of the veggies in it.