Description
A warm, creamy delight that combines hearty potatoes and fresh vegetables for the ultimate comfort food experience on chilly nights.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, diced
- 1 medium yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tsp dried thyme
Instructions
- In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onions, carrots, and celery for about 5 minutes until softened.
- Stir in the minced garlic and thyme; cook for another minute until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and let it simmer covered until potatoes are fork-tender (about 15 minutes).
- Use an immersion blender to puree part of the chowder in the pot for a creamy texture while keeping some chunks intact. If using a regular blender, carefully transfer half and blend before returning it to the pot.
- Pour in the coconut milk and stir well. Simmer on low heat for an additional 5 minutes to meld flavors.
- Ladle into bowls, garnishing with fresh herbs or croutons if desired. Pair with crusty bread to savor every last drop!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg