Creamy Country Vegetable Chowder – Vegan & Gluten Free

Soup is a certain ally of Autumn. As those nights draw in and the temperature drops, we need that soothing bowl of warming soup to ease us into the colder days ahead. We need comfort from our food.

Sometimes, just a simple classic dish can be extra special. Vegetable soup exists in some form in most, if not all, cultures. So adaptable, balanced, deeply flavoured and rich with hearty nutrition. The recipe here is no exception. It not only offers the soothing hug of a bowl of steaming soup, but the luxurious comfort of a creamy, gently herb seasoned broth with healthy chunks of nourishing mixed sweet vegetables.

This soup is simple enough for family weeknight meals, yet pretty and delicious enough for a dinner party starter. Christmas menu, anyone?

I was inspired to make this soup after reading all the delicious winter comfort recipes in the latest Cook Vegan magazine. Check out magazine.com for amazing subscription offers on a range of magazines – a great Christmas gift idea that will keep on giving!

Don’t forget – this soup is so versatile, use any seasonal vegetables you have to hand or simply use all frozen veg, mix up the herbs and even add a little spice. I love a chopped fresh red chilli running through this, for a little extra soul warming!

 

This delicious soup is so healthy, each serving boasts:

• No saturated fat
• No cholesterol
• Very high calcium
• High dietary fibre
• High potassium
• High riboflavin
• Very high thiamin
• Very high vitamin A
• High vitamin B6
• Very high vitamin B12
• Very high vitamin C
• Very high vitamin E

Ingredients:

Serves 6

• 1 onion
• 1 small pumpkin or squash (about 400g)
• 2 parsnips
• 3 small potatoes
• 1 courgette
• 1 tsp onion powder
• 3 bay leaves
• 2 stock cubes dissolved in 3 1/4 cups (800 ml) boiling water (ensure GF Certified if needed)
• 1 tsp dried thyme
• 2 tsp garlic salt (or 1 tsp garlic granules and 2 tsp sea salt)
• 1 tsp dried chives
• 1/2 tsp ground black pepper
• 5 cups (1.2 litres) unsweetened cashew or soy milk
• 2 tbsp corn flour
• 2 cups frozen mixed veg
• Optional – up to 1/4 cup nutritional yeast for a slightly cheesy flavour

Method:

1. Take a large pot and place over a medium heat. Chop the onion and add to the pan with a dash of cooking spray/oil/water and a pinch of salt. Let them cook gently while you prepare the remaining veg.
2. Chop the peeled squash, parsnips, potatoes and courgette into roughly 1 inch chunks and add to the pan with the onion powder and bay leaves. Stir well, allowing the onion powder to get toasty in the pan and coat the vegetables.
3. Add the stock, thyme, garlic salt, chives and pepper. Stir well, then bring to a boil and simmer for 20 minutes until the vegetables are just soft.
4. Meanwhile, dissolve the corn flour in a couple of tablespoons of the milk. Add the remaining milk to the pan, followed by the frozen mixed vegetables, nutritional yeast, if using and then finally stir in the corn flour mixture.
5. Stir well, until thickened and just coming to the boil. Taste and adjust salt and pepper to preference and then ladle into bowls and sprinkle with fresh or dried herbs of choice.

 

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