SPRING VEGETABLE CHOWDER RECIPE BY TASTY

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Spring Vegetable Chowder Recipe by Tasty image

Here's what you need: olive oil, riced cauliflower, leek, garlic, kosher salt, vegetable stock, non-dairy milk, asparagus, english pea, lemon, fresh basil, medium red potato, cold water, fresh lemon juice, freshly ground black pepper

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 15

¼ cup olive oil, divided, plus more for drizzling
20 oz riced cauliflower
5 oz leek, tough green ends removed, cut into half moons and rinsed
5 cloves garlic, smashed
1 tablespoon kosher salt, plus 2 teaspoons, divided, plus more to taste
4 cups vegetable stock
2 cups non-dairy milk, plus more to taste, divided
10 oz asparagus, woody stems removed, cut into 1/2 in (1 1/4 cm) pieces
6 oz english pea, frozen
1 lemon, zest
¼ cup fresh basil, plus more for garnish
1 ½ lb medium red potato, cut into 1/2 in (1 1/4 cm) cubes
cold water
2 tablespoons fresh lemon juice
freshly ground black pepper, for garnish

Steps:

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
  • Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
  • Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
  • Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
  • Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
  • Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
  • Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 63 grams, Fat 51 grams, Fiber 6 grams, Protein 6 grams, Sugar 15 grams

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