Name: Potato Vegetable Chowder
Cook time: 45 min
Total time: 45 min
Ingredients: 2/3 cup raw cashews; 1/3 cup white beans ((or ⅓ cup more cashews)); 2 cups hot water; 1 cup celery, diced ((about 4 ribs)); ½ large yellow onion, diced ((about 1¾ cups)); 3 cloves garlic, minced; 2 tsp dry oregano; ¾ tsp dry thyme; ¾ tsp black pepper, coarsely ground; 16 oz mixed frozen vegetables; 1 heaping cup frozen cooked beans ((or 1 can low-sodium white or brown beans drained & rinsed)); 4 cups water; 4 tsp chicken-style bouillon powder; 12 oz frozen potatoes o'brien; 1 tsp sea salt

#plantbased #vegan #classic #homecooking #oilfree #glutenfree

This is based on the Creamy Vegetable Soup (Vegan) recipe by Jamie @ Dishing Out Health. It was kindly shared by Mitch AKA @blue_collard_dude on Instagram, and I’ve found it to be one of those rare instant classics!

Potato Vegetable Chowder

A classic New England-style chowder, that's packed with vegetables and satiating beans.

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Cook Time 45

Total Time 45

Course Chowder, Main Course, Soup

Cuisine American, New England

Equipment

Ingredients

For the Cashew Cream:

2/3 cup raw cashews
1/3 cup white beans (or ⅓ cup more cashews)
2 cups hot water

For the Soup:

1 cup celery, diced (about 4 ribs)
½ large yellow onion, diced (about 1¾ cups)
3 cloves garlic, minced
2 tsp dry oregano
¾ tsp dry thyme
¾ tsp black pepper, coarsely ground
16 oz mixed frozen vegetables
1 heaping cup frozen cooked beans (or 1 can low-sodium white or brown beans drained & rinsed)
4 cups water
4 tsp chicken-style bouillon powder
12 oz frozen potatoes o'brien (or frozen potato cubed home fries, or just 12 ounces of diced potatoes, but add potatoes with the veggies if using raw)
1 tsp sea salt

Instructions

Add cashews & beans to 2 cups hot water in your blender. Leave to soak while you start the rest.
In a Dutch oven, dry (or water) sauté onion and celery 5-10 minutes until softened.
Add garlic, oregano, and thyme, and cook for a couple more minutes.
Stir in frozen vegetables, frozen cooked beans (or canned), pepper, water, and bouillon powder. Bring to a simmer.
Reduce heat to medium low and simmer, mostly covered, for 15 minutes.
Meanwhile, blend cashews, beans, and soaking liquid for 1-2 minutes until creamy. Keep aside for now.
Add frozen cubed potatoes to the Dutch oven, mostly cover, and bring the heat back up towards a simmer, and cook 5 more minutes or until potatoes are tender.
Add cashew bean mixture and simmer gently, uncovered, 8-10 minutes until thickened. While it's simmering, add salt to taste.
Serve with salt & pepper.