Name: Broccoli Chowder
Yield: 6-8 bowls
Ingredients: 1/2 onion (diced); 3 cloves garlic (minced); 3 carrots (diced ); 3 celery stalks (diced); 2 med-large russet potatoes (peeled and diced ); 5-6 cups broccoli (chopped bite-size); 8 cups veg broth or water; 3/4 cup raw cashews; 1 cup non-dairy milk; 2 tsp salt; 1/2 tsp pepper; 3/4 cup nutritional yeast; 1/2 tsp onion powder; 1 tsp garlic powder; 1/2 tsp smoked paprika; 2 tsp apple cider vinegar; 2 TBS arrowroot or other thickener

Broccoli Chowder

Hearty, thick, creamy, chunky and delicious, this chowder will satisfy even the soup-hating, omnivorous eater.

CourseEntrée, Main Course, Main Dish, Soup

Servings

6-8bowls

Servings

6-8bowls

Ingredients

For the Soup Pot

1/2 oniondiced
3cloves garlicminced
3 carrotsdiced
3 celery stalksdiced
2med-large russet potatoespeeled and diced
5-6cups broccolichopped bite-size
8cups veg broth or water

For the Blender

Instructions

Put cashews and non-dairy milk in blender and let them sit while you prep veggies and get the soup going.
Saute onion in large soup pot until soft; add garlic and cook 1-2 minutes.
Add potatoes, carrots, celery and broth to soup pot; bring to a boil, lower heat and simmer about 5 minutes; add broccoli to pot and simmer until just tender.
Meanwhile, to the blender, add the remaining ingredients along with 4 cups of the hot soup. Process until smooth and pour back into soup pot.
Simmer soup until thick and warmed through, stirring often. Serve with a salad and yummy garlic bread! 🙂