Print

Cauliflower Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy cauliflower chowder transform common soup ingredients like potato, carrots, and onions, and creates a hearty, satisfying vegan soup that will keep you warm all winter.

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup chopped carrot
  • 2 celery stalks, chopped
  • 1 medium russet potato, chopped
  • 3 green onions, chopped
  • Pinch of salt
  • 1 head cauliflower, stems removed and chopped
  • 6 tablespoons all-purpose flour (or 3 tablespoons cornstarch for gluten free)
  • 2 14.5-ounce cans chicken or vegetable broth
  • 2 cups dairy free milk
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup full-fat coconut milk

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Once heated, add onion, carrot, celery, potato, green onion and salt. Sauté, stirring occasionally, until onions are translucent and other vegetables have softened – about 5 minutes.
  2. Add cauliflower and sprinkle with flour (or cornstarch), stirring to evenly distribute. Slowly add broth, dairy free milk, thyme, bay leaf and salt & pepper. Cover pot and bring to a strong simmer.
  3. Allow the soup simmer until the cauliflower has softened, about 15 – 20 minutes.
  4. Before serving, stir in the coconut milk and adjust seasoning with salt and pepper, to taste.

Nutrition

Find it online: https://www.simplywhisked.com/cauliflower-chowder/