Harvest Veggie Chowder
Ingredients
- 4 tbsp non-dairy butter
- 1 cup diced onion (about 1 medium)
- 1 cup diced celery
- 2 cloves garlic
- 1/3 cup flour (see notes for GF version)
- 3 cups vegetable stock
- 2 cups non-dairy milk (unsweetened soy preferred)
- 1 cup diced carrot
- 1 medium potato, diced (do not peel)
- 4 cups chopped mixed vegetables (can use frozen)
- 1 tsp salt
- 1-2 tbsp nutritional yeast flakes (optional)
- freshly ground black pepper, to taste
Instructions
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Melt butter in a large pot over medium heat.
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Add onion, and saute for a minute or two until slightly softened. Add celery, and cook for a couple more minutes to soften the vegetables and develop the flavours. Add garlic, and cook for 30 seconds or so.
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Sprinkle flour over vegetables, and stir to incorporate, cooking for about a minute. Slowly add vegetable stock, stirring constantly, followed by the milk. Gradually bring the mixture up to a boil.
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Once the broth is boiling, add the carrots, potato, mixed vegetables, salt, and nutritional yeast (if using). Return to a simmer.
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Allow the soup to simmer, uncovered, for 35 - 40 minutes, stirring occasionally, until vegetables are tender.
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Pulse the finished soup with an immersion blender a few times to break up some of the larger pieces, but leave it fairly chunky. (You can also do this by blending a few cups of the soup in a regular blender, but don't fill it too far, and cover the top with a towel in case the hot liquid sprays out around the lid.)
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Add pepper, and taste for seasoning, adjusting if necessary.
Recipe Notes
You can substitute corn starch for the flour for a gluten-free version by reducing the amount to 3 tablespoons, and whisking it with a bit of cold stock or milk before adding to the pot with the rest of the liquid.