As you know, I always cook our meals at home, but the other day my daughter and I checked out the new restaurant that just opened next to the gym we belong to. Zupas is a nice cafe, they make their soups and salads daily from scratch. I decided to order their vegetable chowder, it was tasty a great combo with my kale quinoa salad. Of course, they make theirs with real cheese and heavy cream. So today I decided to make my own version of the traditional vegetable chowder.
Let’s get cooking!
- 1 pound yellow small potatoes, small diced
- 2 cups almond milk
- 2 1/2 cups vegetable broth divided
- 2 stalks celery, chopped
- 1 medium size carrot, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 1 cup frozen corn
- 3 cloves of garlic, minced
- 1 teaspoon dried tarragon
- 2 teaspoons tapioca flour, diluted with 2 tablespoons cold water
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- a handful parsley for garnish
- sea salt and black pepper to taste
Heat a pan with oil. Saute garlic and onion, add the celery, bell pepper, tarragon, and carrot, stir to mix, add salt and pepper.
Add the corn, potatoes, nutritional yeast, and 1/2 cup vegetable broth, stir, cover, and simmer for a minute. Add the almond milk, the rest of the vegetable broth and corn starch. Make sure to stir the diluted corn starch before adding. Cover and simmer for 3-5 minutes or until the potatoes are tender. Remove from the heat and garnish with parsley.
Adjust all seasonings if needed.
What the heck is Nutritional Yeast?
“Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grows like baking yeast does so it has no leavening ability. Don’t worry; no animals are harmed in this process because yeasts are members of the fungi family, like mushrooms, not animals”. ~Fat-Free Vegan Kitchen