Description
This vegan vegetable chowder is a hearty, creamy, and delicious soup packed with nutritious vegetables like potatoes, carrots, kale, and corn, all simmered in a flavorful broth enriched with coconut milk and nutritional yeast for a cheesy, savory finish. Perfect for a comforting meal that’s both wholesome and satisfying.
Ingredients
Scale
Vegetables
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 large russet potato, peeled and diced
- 1 sweet potato, peeled and diced
- 1 cup frozen corn
- 1 cup frozen green beans, cut into 1-inch pieces
- 1 cup chopped kale or spinach
- 1 (14.5 ounce) can diced tomatoes, undrained
Liquids and Oils
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
Seasonings and Additives
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preparing the Vegetables: Chop the onion into small pieces for even cooking. Peel and dice the carrots and celery to similar sizes. Mince the garlic finely. Peel and dice both the russet and sweet potatoes into roughly 1/2-inch cubes and keep them in cold water to avoid browning. Wash and chop kale or spinach if using fresh.
- Sautéing the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until softened and onions are translucent. Stir occasionally to prevent sticking. Add minced garlic, dried thyme, rosemary, and red pepper flakes if using. Cook for another minute while stirring constantly, being careful not to burn the garlic.
- Building the Chowder Base: Drain the diced potatoes and add them to the pot along with the sweet potatoes. Pour in vegetable broth ensuring the vegetables are covered. Add the undrained canned diced tomatoes for acidity and depth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Adding the Finishing Touches: Add frozen corn, frozen green beans, and kale or spinach to the pot. Stir in the full-fat coconut milk for creaminess and the nutritional yeast for a cheesy, savory flavor. Simmer for an additional 5-10 minutes until vegetables are heated through and greens are wilted. Remove from heat and stir in lemon juice to brighten flavors. Season with salt and black pepper to taste.
- Serving the Chowder: Ladle the chowder into bowls and garnish with fresh chopped parsley if desired. Serve hot, optionally with crusty bread for dipping. Enjoy this nourishing, flavorful vegan chowder!
Notes
- Use full-fat coconut milk for the best creamy texture and flavor.
- Keeping diced potatoes in cold water prevents them from browning before cooking.
- Adjust seasoning after adding lemon juice to balance flavors.
- Frozen vegetables can be used to save prep time with minimal flavor compromise.
- For a spicier chowder, increase red pepper flakes to taste.
- This chowder freezes well – store in airtight containers and reheat gently on stovetop.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
Keywords: vegan chowder, vegetable chowder, coconut milk soup, healthy vegan soup, gluten free chowder, plant-based chowder, creamy vegetable soup
