It’s one of my goals this winter to share more recipes on here. – said every blogger at some point in time, ever.
Why? Because winter is when I hunker down and cook more frequently at home, and therefore realize that I only know about 10-20 recipes in total. So in an effort to get more ideas (and hopefully pick up some from you) today I’m having Chloe share one of her favorite recipes.
Chloe is a great cook and a great photographer (thus the reason I’m starting with a recipe from her, rather than me.)
Veggie and White Bean Chowder
This chowder recipe has been a loooong time coming. I shared it via stories months ago and promised I’d have it up on my blog asap, but obviously it’s taken me a bit longer to get some photos taken and share it. The point is though, it’s FINALLY HERE!
I know not everyone is a soup person, but I am THE soup person. I looove soup. Spring, summer, fall, winter—it doesn’t matter what time of year, I’m always down for a good bowl of soup. Plus, soup is one of the easiest things to make at home (especially when you need to clean out the fridge).
If I’m being honest, I probably make this recipe two or more times a month because it’s that good. It’s loaded with all the veggies you could ever need and has a creamy texture, but with absolutely no dairy. This means the guilt of eating a cream-based soup is gone (my favorite part). Of course if you prefer dairy, you could easily sub in cow’s milk for the cashew cream. I’m confident it would turn out just as delicious.
But I’ll quit yapping and just give you all what you’re here for—the recipe!
Creamy Vegetable and White Bean Chowder
Ingredients
3 carrot sticks
3 celery sticks
2 tbsp minced garlic
1 yellow onion
1/2 red pepper
4 cups vegetable broth
2 cans great northern white beans
1 can corn (or 1 bag frozen)
2 big handfuls spinach
1 cup raw cashews
1 cup water
2 tbsp olive oil
2 tbsp nutritional yeast (optional)
2 tbsp cornstarch
salt
pepper
smoked paprika
chili powder
onion powder
garlic powder
Instructions
Put large pot on stove top at medium heat and add olive oil
Add chopped carrots, celery, onion, minced garlic and red pepper—let combination cook down for a few minutes
Add all the spices (I’ve never measured for any of them so just use what tastes right for you) and stir to evenly coat
Add vegetable broth and frozen corn—let simmer for 8 minutes
While mixture is simmering, add soaked cashews to high powered blender with 1 cup water and blend
After done simmering and veggies are tender, add beans
Stir in cashew cream then nutritional yeast
If you want a thicker, more hearty consistency, add in cornstarch little by little
Mix in spinach and let simmer for 10 minutes
I like to add avocado slices and hemp hearts as garnish for even more nutrition and flavor
Recipe Notes
*Soak cashews overnight for best results. If you can’t do that, allow them to soak in hot water for at least an hour before blending. If you need them immediately, boil them for five minutes or until soft.
THE END!
Follow Chloe on Instagram @thebasics_lifestyle
