Winter Vegetable Chowder

 Winter Vegetable Chowder

vegan, dairy free, gluten free, refined sugar free, nut free

ingredients:

• 1 large yellow onion, diced
• 1-2 cups mixed sliced mushrooms (I used baby bella and shiitake
• 2 ribs celery, diced
• 3 carrots, diced
• 10-12 brussels sprouts, quartered
• 4 large potatoes, scrubbed and unpeeled, cut into bite size pieces
• 1-2 cups frozen broccoli florets 
• 1-2 cups frozen corn kernals
• 1-2 large handfuls baby spinach
• 1-2 cups vegetable stock (or water)
• 2-4 cups unsweetened plant-based milk (I used oat milk)
• 2 tbsp arrowroot powder
• salt and pepper, to taste
• fresh parsley garnish

preparation steps:

1. on stovetop on medium heat in a large stockpot, sauté onions, mushrooms, carrots and celery in a small amount of vegetable stock or water until onions just start to become translucent 

2. add potatoes and brussels sprouts and just barely cover with vegetable stock or water and bring to a boil, then turn heat down to medium-low heat and simmer until vegetables are fork tender

3. add frozen broccoli, frozen corn and spinach leaves 

4. when frozen vegetables are warmed through and spinach is wilted, add plant-based milk and bring up to hot again (not boiling)

5. in a jar with lid, mix arrowroot powder with 1/2 cup milk or vegetable stock or water and shake vigorously until all arrowroot powder is dissolved into liquid and you have a slurry

6. pour slurry into hot (not boiling) chowder and stir until chowder thickens slightly and remove from heat

7. season with salt and pepper, to taste

8. serve hot, sprinkled with fresh parsley

some lovely additions are: 

-nutritional yeast

-small amount of grated nutmeg as garnish

extra tip:

*I will use whatever vegetables I have on hand to make this chowder