Description
This cozy vegetable chowder is made with a variety of vegetables for a soup that is hearty and healthy! This recipe comes together quickly, making it perfect for a weeknight meal.
Ingredients
Units
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- 2 tablespoons olive oil or butter
- 1 large yellow onion, diced
- 2 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (10-ounce) bag frozen mixed vegetables
- 1/2 cup cashew cream or 1/4 cup heavy cream
- Parsley, for garnish (optional)
Instructions
- Heat olive oil or butter in a large Dutch oven over medium heat.
- Add the onion, carrots, celery and cook for about 8 minutes, stirring occasionally until the onions are soft and translucent.
- Stir in the potatoes, thyme, smoked paprika, and salt and cook for 2 minutes, allowing the starch to start coating the vegetables. Add the garlic and cook for another 30 seconds until fragrant.
- Add the vegetable broth and stir in the frozen veggies.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
- Transfer about one cup of the cooked vegetables and two cups of broth to a blender. Carefully blend until smooth, then return the mixture to the pot.
- Stir in the cashew cream (or heavy cream) and warm gently over low heat.
- Taste and adjust seasoning with additional salt and pepper, if needed.