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

Winter Chowder

with Root Vegetables & Garlic Toasts

Tags: Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
340
FAT
8g
CARBOHYDRATES
59g
PROTEIN
11g


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INGREDIENTS

  1. 2 tbsp Treeline® Dairy-Free Sour Cream
  2. 2 tsp horseradish
  3. 1 onion, peeled and diced
  4. 2 garlic cloves, peeled and minced (divided)
  5. 6 oz cauliflower florets, roughly chopped
  6. 8 oz root vegetable blend
  7. 2 tsp French mustard & herb blend
  8. 4 tsp vegetable broth concentrate
  9. 1 ciabatta roll
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew), wheat
Tools: Large pot, Blender
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
340
FAT
8g
CARBOHYDRATES
59g
PROTEIN
11g


Get Recipes Delivered

INSTRUCTIONS

1
Make the horseradish cream

Add sour cream, horseradish, and a pinch of salt to a small bowl. Stir the horseradish cream and refrigerate until ready to serve.

2
Cook the aromatics

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and just half the garlic. Cook until onion is softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Start the chowder

Add cauliflower, root vegetable blend, French mustard & herb blend, vegetable broth concentrate, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the 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)

4
Finish the chowder

Once 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 pot and stir to combine. Taste and add salt and pepper as needed. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing. Work in batches for the 4-serving meal.

5
Make the garlic toasts

Set oven to broil on low for the bread. Halve the ciabatta lengthwise. Drizzle 1 tbsp olive oil on bread and top with remaining minced garlic and a pinch of salt. Toast directly on oven rack, oiled side up, until browned, 2 to 3 minutes. Remove garlic toasts from oven and cut into triangles. (4-serving meal: use 2 tbsp olive oil)

6
Serve

Ladle the winter chowder with root vegetables into bowls and dollop with horseradish cream. Serve with garlic toasts. Soup’s on!

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