Spring Vegetable Chowder
Cozy up with this vibrant Spring Vegetable Chowder, a delightful medley of fresh veggies and creamy goodness. This bowl of comfort will have you feeling like you're wrapped in a warm hug, while still keeping it light and nutritious!
Instructions
- 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!
Recipe from tasty.co
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Ingredients (15)
- •¼ cup olive oil, divided, plus more for drizzling
- •20 oz riced cauliflower
- •5 oz leeks, 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
- •2 cups non-dairy milk, plus more to taste, divided
- •10 oz asparagus, woody stems removed, cut into 1/2-in (1 1/4-cm) pieces
- •1 ½ cups frozen english peas
- •1 lemon, zested
- •¼ cup thinly sliced fresh basil, plus more for garnish
- •1 ½ lb medium red potatoes, cut into 1/2 in (1 1/4 cm) cubes
- •cold water, as needed
- •2 tablespoons fresh lemon juice
- •freshly ground black pepper, for garnish