Appetizers / Soups / Salads

Summer Chowder (Vegan) takes 30 minutes to prepare.

Summer Chowder (Vegan) takes 60 minutes to cook.

Summer Chowder (Vegan) makes 8 servings.

The ingredients for Summer Chowder (Vegan) are:

INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 2 celery stalks, chopped
- 2 shallots, chopped
- 4 to 6 cloves of garlic, chopped
- 1 small cauliflower, chopped (about 5 cups)
- 1 cup raw cashews
- 3 cups peeled potato, diced (Yukon Gold is nice), divided
- water
- kernels from 2 ears of corn
- 1/2 cup nutritional yeast (optional)
- salt and pepper to taste

Here is how you make Summer Chowder (Vegan):

1. Heat oil in a large soup pot over medium heat. Saute onions and celery for 5 mins, then add shallots and garlic. Saute for another 5 mins until soft and translucent but not golden.2. Add cashews, 1 cup of the potato, and the cauliflower. Add enough water to almost cover the veggies (i.e. a few should be poking out). Bring to a boil, then reduce heat, cover, and simmer for 15-20 mins, until veggies are very soft.3. While cauliflower is cooking, boil the remaining potatoes in salted water until just tender (about 5 mins for fresh potatoes). Add corn and cook for another 2 mins, until corn is tender. Drain.4. Blend cauliflower with an immersion blender until very smooth (a good 5 mins). Add more water if too thick. Add nutritional yeast, if using, and season with salt and pepper. Add potatoes and corn and mix well. Adjust seasonings and serve. Serving Size:?Approx. 8 (2 cup) servings

The nutritional information for Summer Chowder (Vegan) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.3

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 146.1 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 6.6 g
• Protein: 10.7 g

The dietary needs meet for Summer Chowder (Vegan) is Vegan