Potato Vegetable Chowder
A hearty, creamy vegetable soup that gets its richness from a blended cashew and white bean base.
2/3 cup
raw cashews
1/3 cup
white beans (or more raw cashews)
2 cups
hot water (for soaking)
1 cup
diced celery (about 4 ribs)
1/2
large yellow onion, diced
3
cloves garlic, minced
2 tsp
dried oregano
3/4 tsp
dried thyme
3/4 tsp
coarsely ground black pepper
16 oz
frozen mixed vegetables
1 heaping cup
frozen cooked beans (or 15oz can, drained)
4 cups
water
4 tsp
chicken-style bouillon powder
12 oz
frozen diced potatoes (e.g. O'Brien style)
1 tsp
sea salt
- Combine cashews, white beans, and 2 cups hot water in a blender. Let soak while preparing the vegetables.
- In a Dutch oven over medium heat, water-sauté onion and celery 5–10 minutes until softened.
- Stir in garlic, oregano, and thyme; cook for 1–2 minutes.
- Add frozen mixed vegetables, cooked beans (the heaping cup), black pepper, 4 cups water, and bouillon powder. Bring to a simmer. Reduce heat and simmer, mostly covered, for 15 minutes.
- Blend the soaking cashew/bean mixture on high for 1–2 minutes until perfectly smooth.
- Add frozen potatoes to the pot. Increase heat to return to a simmer, then cook 5 minutes or until potatoes are tender.
- Stir in the blended cashew cream. Simmer gently, uncovered, 8–10 minutes until thickened. Stir in salt.
- Makes about 6-8 servings
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