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Harvest Vegetable Chowder/Soup (Vegan, Gluten-Free)

Harvest Veggie Chowder

Course Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Calories 304 kcal
Cheryl (Eat What You Sow) .


  • 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


  1. Melt butter in a large pot over medium heat. 

  2. 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.

  3. 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.

  4. Once the broth is boiling, add the carrots, potato, mixed vegetables, salt, and nutritional yeast (if using). Return to a simmer.

  5. Allow the soup to simmer, uncovered, for 35 - 40 minutes, stirring occasionally, until vegetables are tender.

  6. 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.)

  7. 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.

Nutrition Facts
Harvest Veggie Chowder
Amount Per Serving
Calories 304 Calories from Fat 130
% Daily Value*
Fat 14.45g22%
Sodium 1100mg48%
Carbohydrates 38.45g13%
Fiber 5.6g23%
Sugar 12.9g14%
Protein 7.45g15%
* Percent Daily Values are based on a 2000 calorie diet.