with Root Vegetables & Garlic Toasts
- 1 onion
- 2 cloves garlic
- 6 oz cauliflower
- 2 tbsp vegan sour cream
- 2 tsp horseradish
- 8 oz diced root vegetable
- 2 tsp French mustard and herb blend
- 2 tsp concentrated vegetable broth
- 1 ancient grain roll
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Blender or food processor
Peel and roughly chop the onion. Peel and mince the garlic. Roughly chop the cauliflower. In a small bowl, combine the sour cream, as much horseradish as you like, and a pinch of salt. Stir the horseradish crema, and chill in the fridge until Step 6.
Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the chopped onion and just half the garlic. Cook until softened, about 3 to 5 minutes.
Add the chopped cauliflower, diced root vegetables, French mustard and herb blend, concentrated vegetable broth, ¾ tsp salt, ¼ tsp pepper, and 2 cups water. Bring to a boil, then reduce heat to low. Cover the pot and simmer until vegetables are tender, about 15 to 20 minutes.
Once the vegetables are tender, transfer about half the chowder to a blender and blend on low until vegetables are smooth. Return the blended chowder to the large pot and stir to combine. Taste and season with salt and pepper.
Halve the ancient grain roll lengthwise. Drizzle 1 tbsp olive oil on the bread and top with the remaining minced garlic and a pinch of salt. Set the oven to broil on low. Toast directly on the oven racks, oil side up, until browned, about 1 to 2 minutes. Remove the garlic toasts from the oven and cut into wedges.
Ladle the winter chowder into large bowls. Dollop with horseradish crema and serve with garlic toasts. Soup’s on!