Winter Chowder
with Root Vegetables & Garlic Toasts
During the colder months, our root vegetable blend of carrots, parsnips, and turnips, gets its time in the sun. Though their names sound similar, parsnips and turnips are not related. Parsnips, the carrots' pale cousin and distant relative of parsley, fennel, and celery, have a sweet, earthy flavor. Turnips, on the other hand, are part of the mustard family, along with radishes and arugula, and are zesty and slightly peppery. In this dish, horseradish cream adds a spicy zip to the top of the chowder, and the garlicky ciabatta toasts round out this ideal soup-season meal.
INGREDIENTS
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 2 tbsp horseradish
- 1 yellow onion, peeled and diced
- 2 garlic cloves, peeled and minced (divided)
- 8 oz root vegetable blend
- 1 cauliflower head, cut into florets
- 2 tsp French mustard & herb blend
- 4 tsp vegetable broth concentrate
- 2 ciabatta bread rolls
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine yogurt, just 2 tsp horseradish, and a pinch of salt in small bowl. Stir horseradish cream and refrigerate until ready to serve. (4-serving meal: use just 4 tsp horseradish) (TIP: Keep remaining horseradish for your own use.)
Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion and just half the garlic and cook until onion is softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)
Add root vegetable blend, cauliflower, herb and mustard blend, broth concentrate, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to pot with onion and garlic. Bring to a boil, cover, reduce heat to low, and let chowder simmer until vegetables are tender, 15 to 20 minutes. (4-serving meal: use 1½ tsp salt, ½ tsp pepper, 4 cups water)
Transfer just half the chowder to blender and blend on low until smooth, 1 to 3 minutes. Return puréed chowder to pot, season to taste with salt and pepper, and stir to combine.
Set oven to broil on low. Drizzle 1 tbsp olive oil on cut sides of ciabatte and top with remaining garlic and a pinch of salt. Toast directly on oven rack, oiled side up, until browned, 2 to 3 minutes. Cut into triangles. (4-serving meal: use 2 tbsp olive oil)
Divide winter chowder with root vegetables between bowls, drizzle with horseradish cream, and serve with garlic toasts. Soup’s on!
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Mushroom Reubens with Parsnip Fries & Horseradish Mayo
