Spring Vegetable Chowder
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
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
- 2 tablespoons fresh lemon juice
- cold water
- zest of 1 lemon
- 5 cloves garlic smashed
- 4 cups vegetable stock
- â¼ cup olive oil divided, plus more for drizzling
- 5 cups (20 ounces) riced cauliflower
- 2 leeks (5 ounces) tough green ends removed, cut into half moons and rinsed (about
- 1 tablespoon plus 2 teaspoons kosher salt divided, plus more to taste
- 2 cups non-dairy milk, plus more to taste, divided
- 1 bunch (10 ounces) asparagus, woody stems removed, cut i
- 1 cups (6 ounces) frozen english peas
- â¼ cup thinly sliced fresh basil plus more for garnish
- 1 pounds medium red potatoes, cut into â½-inch cubes
- freshly ground black pepper for garnish
- Carbohydrate 14.2275375156133 g
- Cholesterol 0 mg
- Fat 0.0238333333333333 g
- Fiber 0.224000000308619 g
- Protein 0.308975000012426 g
- Saturated Fat 0.00409833333333333 g
- Serving Size 1 1 serving (1038g)
- Sodium 3761.23958812433 mg
- Sugar 14.0035375153047 g
- Trans Fat 0.00790166666666666 g
- Calories 56 calories
Step-by-step
- 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!
A Springtime Symphony in a Bowl: My Delicious Vegetable Chowder
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights often blur into a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. But amidst the chaos, I've discovered a simple joy: creating nourishing meals that my family loves, even when time is short. This spring vegetable chowder is one such recipe – a vibrant, flavorful masterpiece that’s as easy to prepare as it is to devour.
The beauty of this chowder lies in its simplicity and adaptability. I often adjust the ingredients based on what's fresh and in season at the local farmer's market. One week it might be bursting with vibrant asparagus and sweet peas; another, it could feature the earthy sweetness of carrots and potatoes. The key is the creamy base of riced cauliflower, which adds a delightful texture without the heaviness of traditional cream. The subtle sweetness of the leeks and garlic dances beautifully with the fresh herbs, creating a harmonious blend of flavors that leaves you feeling satisfied and refreshed.
This chowder isn't just a meal; it's an experience. It's the warmth of a comforting bowl on a chilly spring evening, the vibrant colors that brighten even the dreariest day, and the simple pleasure of gathering around the table with loved ones to share a meal made with love. It's a reminder that even amidst the busyness of life, there's always time for nourishing and delightful food.
Beyond the Recipe:
This recipe is easily customizable to your taste and dietary needs. Feel free to experiment with different vegetables, spices, and herbs. Adding a dash of nutmeg or curry powder can create entirely new flavor profiles. For a spicier kick, include a pinch of red pepper flakes. If you’re vegan, ensure you use vegetable stock and non-dairy milk that suit your preferences.
Making it Ahead:
The chowder can be made ahead of time and stored in the refrigerator for up to three days. This is perfect for busy weeknights when you need a quick and healthy meal ready to go. Simply reheat gently on the stovetop before serving. You can also freeze portions of the chowder for later enjoyment. Remember to allow it to thaw completely before reheating.
Serving Suggestions:
Serve the chowder as a hearty main course or a comforting side dish. It pairs beautifully with crusty bread, a simple salad, or grilled cheese sandwiches for a complete and satisfying meal. For a special touch, garnish with a swirl of crème fraîche (or a vegan alternative) and a sprinkle of fresh herbs before serving. The possibilities are endless!
More Than Just a Meal:
Cooking for my family is more than just fulfilling a basic need; it’s an act of love, a way to nourish not just their bodies but also their souls. It’s about creating memories, sharing laughter, and building connections around a shared table. It’s in these moments, while savoring a simple yet delicious meal like this spring vegetable chowder, that life’s true treasures are found. So, gather your ingredients, put on some music, and let the culinary journey begin. Your taste buds, and your family, will thank you for it.
