VEGAN CAULIFLOWER CHOWDER RECIPES

Name: Vegetarian cauliflower chowder
Total time: 40 min
Ingredients: salted butter 25g; leek 1, halved and sliced; plain flour 1 tbsp; whole milk 600ml; thyme a small handful, leaves picked; vegetable stock 600ml; floury potatoes 2 large, cut into 1cm cubes; cauliflower 1, cut into small florets, leaves finely shredded, stalk cut into small cubes; cayenne pepper a pinch; ground mace a pinch; single cream 50ml

VEGETARIAN CAULIFLOWER CHOWDER RECIPE - OLIVEMAGAZINE

Vegetarian Cauliflower Chowder Recipe - olivemagazine image

Celebrate cauliflower season with a comforting bowl of creamy veggie chowder. A pinch of cayenne pepper and mace give a gentle warmth to this soup

Provided by Anna Glover

Categories Vegetarian

Total Time 40 minutes

Number Of Ingredients 11

Ingredients

salted butter 25g
leek 1, halved and sliced
plain flour 1 tbsp
whole milk 600ml
thyme a small handful, leaves picked
vegetable stock 600ml
floury potatoes 2 large, cut into 1cm cubes
cauliflower 1, cut into small florets, leaves finely shredded, stalk cut into small cubes
cayenne pepper a pinch
ground mace a pinch
single cream 50ml

Steps:

Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.

Nutrition Facts : Calories 769 calories, FatContent 32 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 93 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 7 grams fibre, ProteinContent 21 grams protein, SodiumContent 2000 milligrams of sodium

CHEESY CAULIFLOWER & SWEET POTATO CHOWDER RECIPE | EATIN…

Cheesy Cauliflower & Sweet Potato Chowder Recipe | Eatin… image

A touch of vinegar stirred in at the end of cooking adds just enough acidity to cut through the rich broth in this creamy soup.

Provided by Breana Lai Killeen, M.P.H., RD

Categories Healthy Chowder Recipes

Total Time 35 minutes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cups cauliflower florets
1 cup diced sweet potato
2 teaspoons chopped fresh thyme
1 bay leaf
½ teaspoon salt
½ teaspoon ground pepper
¼ cup whole-wheat flour
2 cups low-sodium no-chicken broth or vegetable broth
2 cups reduced-fat milk
1 cup shredded Cheddar cheese, plus more for garnish
¾ cup frozen corn kernels
1 teaspoon white-wine vinegar

Steps:

Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until soft, about 5 minutes. Add cauliflower, sweet potato, thyme, bay leaf, salt and pepper. Cook, stirring occasionally, for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add broth and milk and bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the vegetables are soft, about 10 minutes.
Stir in cheese, corn and vinegar. Cook, stirring, until the cheese is melted and the corn is hot, about 3 minutes more. Discard the bay leaf. Serve sprinkled with more cheese, if desired.

Nutrition Facts : Calories 293 calories, CarbohydrateContent 28 g, CholesterolContent 30 mg, FatContent 16 g, FiberContent 4 g, ProteinContent 12 g, SaturatedFatContent 6 g, SodiumContent 529 mg, SugarContent 10 g

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