with Root Vegetables & Garlic Toasts
- 1 onion
- 2 garlic cloves
- 6 oz cauliflower florets
- 2 tbsp vegan sour cream
- 2 tsp horseradish
- 8 oz root vegetable blend
- 2 tsp French mustard & herb blend
- 4 tsp vegetable broth concentrate
- 1 ancient grain roll
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large pot
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.
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.
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.
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.
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.
Ladle the winter chowder into large bowls, and dollop with horseradish crema. Serve with garlic toasts. Tuck in!