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Winter Chowder with Root Vegetables & Garlic Toasts
2 or 4 Serving Dinner

Winter Chowder

with Root Vegetables & Garlic Toasts

Tags: <600 Calories, Soy-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30
CALORIES
330
FAT
6g
CARBOHYDRATES
60g
PROTEIN
10g

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INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 6 oz cauliflower florets
  4. 2 tbsp vegan sour cream
  5. 2 tsp horseradish
  6. 8 oz root vegetable blend
  7. 2 tsp French mustard & herb blend
  8. 4 tsp vegetable broth concentrate
  9. 1 ancient grain roll
  10. 2 tbsp (4 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut), wheat
Tools: Blender , Large pot
SERVINGS
2 4
PREP & COOK TIME
30
CALORIES
330
FAT
6g
CARBOHYDRATES
60g
PROTEIN
10g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion(s). Peel and mince the garlic. Chop cauliflower florets into bite-size pieces. Add sour cream, horseradish, and a pinch of salt to a small bowl. Stir the horseradish crema until well combined, and refrigerate until ready to serve.

2
Cook the aromatics

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and just half the minced garlic. Cook until onion is softened, 3 to 5 minutes.

3
Start the chowder

Add chopped cauliflower florets, root vegetable blend, French mustard & herb blend, vegetable broth concentrate, ¾ tsp (1½ tsp) salt, ¼ tsp (½ tsp) pepper, and 2 cups (4 cups) water to the large pot. Bring to a boil, cover, reduce heat to low, and let chowder simmer until vegetables are tender, 15 to 20 minutes.

4
Finish the chowder

Once the vegetables are tender, add just half the chowder to a blender. Blend on low until vegetables are puréed, 1 to 3 minutes. Return puréed chowder to the large pot and stir to combine. Taste, and add salt and pepper as necessary.

5
Make the garlic toasts

Set the oven to broil on low for the bread. Halve the ancient grain roll(s) lengthwise. Drizzle 1 tbsp (2 tbsp) olive oil on the bread and top with remaining minced garlic and a pinch of salt. Toast directly on the oven rack, oiled side up, until browned, 2 to 3 minutes. Remove garlic toasts from the oven and cut into triangles.

6
Serve

Ladle the winter chowder into large bowls, and dollop with horseradish crema. Serve with garlic toasts. Tuck in!

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