Vegan Creamy Cauliflower Chowder

Vegan Creamy Cauliflower Chowder

Vegan Creamy Cauliflower Chowder

Today is the Mother’s Day but not in England. Wish all the mothers have a lovely day!

It’ll be through a windy weekend, I think. It is all rain, sunny, cloudy and strong wind  at this moment.

I am making this soup for my dinner, not many ingredients to require but I just add few more items to modify into an interesting chowder. I make it more creamy and rich by adding the cashews and nut milk, or you can use soy milk. I have few fresh shiitake mushrooms left in my fridge, so better to finish it before the due date. Just slice it and fry in a hot pan with a little bit of oil, sprinkle on top of the soup, the taste is so good that I haven’t experienced it before. A great find though!

Vegan Creamy Cauliflower Chowder

Vegan Creamy Cauliflower Chowder

Ingredient: 

  • 1 head medium size Cauliflower, chopped
  • 2 Stalks Celery, diced
  • 2 Carrot, diced
  • 1/2 cup Raw cashew, soak for few hours or overnight
  • 1 small can Sweet corn, drained, reserved 1 tbsp for topping
  • 3 cups Vegetable stock
  • 1 cup Nut Milk or Dairy milk
  • 2 Bay leaves
  • 2 Fresh Shiitake mushrooms, sliced, reserved for topping
  • 1/2 cup fresh Coriander, finely chopped
  • 1 tsp Ground Turmeric powder
  • 1/2 tsp Smoked paprika
  • Pink Himalayan sea salt and Black pepper

Vegan Creamy Cauliflower & Sweetcorn Chowder

Vegan Creamy Cauliflower & Sweetcorn Chowder

Method: 

  1. Dry fry the chopped cauliflower florets and the stalks in a large saucepan until the fragrant out, add the carrot and celery with 1/2 tbsp olive oil, fry for another 2 minutes, off heat.
  2. Bring the vegetable stock to the boil, add all the fried vegetables with the soaked cashew, bay leaves, cook until boil again, stirring occasionally. Reduce the heat down to simmer point and let it cook for about 20 minutes.
  3. Meanwhile, fry the mushroom for 1/2 minutes, off heat.
  4. Add the sweetcorn (remember to reserve 1 tbsp for topping), then follow all the spices and season with salt and black pepper, to taste. If the chowder is too thick, add more milk or water as needed until desired consistency is reached, remove the bay leaves from the soup.
  5. You can serve it immediately or you can blend the soup in a blener until smooth (I like to blend half of the soup only). Garnish with a teaspoon sweetcorn, mushroom and chopped coriander, if desired.

Note:   I sprinkle some smoked paprika on top of the soup to give it a kick.

 

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