Description
This creamy, hearty chowder combines Yukon Gold potatoes and fresh vegetables for a comforting dish perfect for chilly evenings.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop Your Veggies: Peel and dice the potatoes, carrots, celery, and onion into uniform pieces. Mince the garlic.
- Sauté the Base: In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- Add Vegetables: Stir in diced potatoes, carrots, and celery. Mix well and cook for about 2 minutes.
- Pour in Broth & Coconut Milk: Add vegetable broth and coconut milk to the pot. Bring to a boil before reducing heat to low.
- Simmer: Let chowder simmer for about 20 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Blend (Optional): For a creamier texture, blend part of the mixture using an immersion blender or transfer half to a blender and puree before returning it.
- Serve: Ladle into bowls, garnish with fresh herbs, and enjoy hot!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg