Pureed soups are tasty and all, but they get old fast! A hearty soup filled with chunky veggies like this Cauliflower Chowder on the other hand, never disappoints!
It comes together in just minutes, is packed with veggies, full of flavor, rich, hearty, creamy, filling and will warm you from the inside out. Now that’s my kind of comfort food!
The nutritional yeast, creamy potatoes and cashews are key to keeping this soup vegan while being totally creamy, cheesy and delicious.
My favorite part about this soup is that it makes great leftovers that you can enjoy throughout the week. Although, it’s easy to eat this up in just a few days!
If you give this recipe a go, let me know! Tag @bunnysbite on your Instagram and Facebook photos so I can see your results. (:
Cauliflower Chowder (V/GF)
The Cauliflower Chowder comes together in just minutes, is packed with veggies, full of flavor, rich, hearty, creamy and will warm you from the inside out!
Ingredients
- 1 tbsp olive oil
- 1 medium white or yellow onion chopped
- 2 garlic cloves peeled and minced
- 4 cups cauliflower florets roughly chopped
- 2 medium russet potatoes peeled and cut into 1-inch cubes
- 1 large carrot chopped
- 1 celery stalk chopped
- 3 cups low-sodium vegetable broth
- 1/2 cup raw cashews soaked in water for at least 6 hours
- 1/2 cup unsweetened non-dairy milk (I use almond milk)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
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Start by cooking the potatoes. Bring a pot of water to a boil and then add the cubed potatoes. Cook potatoes until tender, about 10- 15 minutes. Once tender, drain water from potatoes and set potatoes aside.
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In the meantime, heat the oil in a large saucepan on medium-high heat. Once the oil is hot, add the onion and saute until softened , about 4 minutes.
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Stir in garlic and cook for 1 minute. Then, add cauliflower florets, carrots and celery. Stir to coat and cook for 5 minutes.
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Then, add vegetable broth and bring to a boil.
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Reduce heat to simmer until cauliflower is tender, 10-15 minutes.
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Meanwhile, prepare the cheesy sauce. Place cooked potatoes, cashews, non dairy milk, nutritional yeast, garlic powder, onion powder, salt and pepper in a food processor or blender and blend until smooth and creamy.
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Transfer cheese sauce to the soup and stir to combine.
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Now, at this point you can either blend the soup completely with an immersion blender, or you can blend just half of it, or you can skip the blending process all together. I like to blend about half of the soup so it becomes thicker, while having some veggies chunks in there as well. If you don't have an immersion blender, you can transfer the soup to a blender or food processor.
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Serve soup immediately and enjoy!!!! Store leftovers covered in the refrigerator for up to 5-7 days.
For more soup ideas, go here!
