Potato and Corn Cauliflower Chowder (Vegan, GF)
A much healthier alternative to traditional chowders and bisques, this creamy, vegan potato and corn cauliflower chowder is not lacking in flavor or richness!
Equipment
Ingredients
- 7 cups cauliflower florets
- 1 head garlic
- ½ onion red or yellow
- 4 cups potatoes peeled and diced (I prefer Yukon gold)
- 2 tablespoon olive oil
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 2 cups almond milk
- 4-5 cups vegetable broth
- 2 cups corn kernels
- 2 tablespoon chopped rosemary
Instructions
- Preheat oven to 425F. Cut off the end of the garlic head to expose the bulbs. Put garlic head, cauliflower florets, onion halve, and diced potatoes on a baking sheet. Drizzle exposed garlic head, onion, florets, and potatoes with olive oil.
- Bake for 20-30 mins, checking at 15 minutes, until veggies are tender and slightly browned.
- Blend cauliflower florets, garlic, onion, 1 cup of the diced roasted potatoes, 4 cups of vegetable broth, and almond milk in a high speed blender. You may need to do this in several batches. Blend until smooth. If it is too thick, you can add the extra cup of vegetable broth.
- Place the blended cauliflower mixture into a large pot over medium high heat. Add in corn, remaining diced potatoes, rosemary, salt, smoked paprika, and nutritional yeast. Heat through for 5-10 minutes before serving. Enjoy!
Nutrition
Serving: 1servingCalories: 404kcalCarbohydrates: 70gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 981mgPotassium: 1743mgFiber: 13gSugar: 11gVitamin A: 195IUVitamin C: 136mgCalcium: 239mgIron: 3mg
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