Description
This creamy cauliflower and sweet potato chowder is a cozy, vibrant vegan soup packed with flavor from roasted cauliflower, smoked paprika, thyme, and a touch of miso and lemon. Naturally gluten-free and loaded with wholesome vegetables, it’s a nourishing and comforting dish perfect for any season.
Ingredients
Scale
Vegetables & Base
- 4 cups small cauliflower florets (from ½ of a medium head of cauliflower)
- 2 medium shallots, small dice (about ½ cup diced shallots)
- 2 sticks celery, sliced
- 1 medium carrot, peeled and sliced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups chopped sweet potato)
Seasonings & Spices
- Sea salt and ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika, divided
- 1 tablespoon capers, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper, or to taste
Additional Flavorings
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon grainy mustard
- 1 teaspoon light miso
- 1 teaspoon lemon juice
- 3-4 drops liquid smoke (optional)
Liquids & Oils
- 2 tablespoons olive oil, divided
- 3 cups vegetable stock
- 1 cup unsweetened non-dairy creamer
Garnish
- Chopped chives
Instructions
- Roast Cauliflower: Preheat the oven to 450°F. Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt, pepper, garlic powder, and ½ teaspoon smoked paprika. Toss to coat evenly. Roast until golden brown on edges and tender, about 25 minutes. Set aside.
- Sauté Aromatics: Heat a heavy-bottomed Dutch oven over medium heat. Add remaining 1 tablespoon olive oil and swirl to coat. Add diced shallots and sauté until very soft and translucent, roughly 5 minutes. Add sliced celery and carrots and sauté for 2 more minutes. Season with salt and pepper.
- Add Spices and Flavorings: To the pot, add remaining ½ teaspoon smoked paprika, minced garlic, capers, dried thyme, dried tarragon, sweet paprika, ground cumin, cayenne pepper, and nutritional yeast. Stir and sauté for about 1 minute until garlic is fragrant.
- Incorporate Tomato Paste and Mustard: Stir in tomato paste and grainy mustard. Cook for another minute to remove any raw tomato flavor.
- Add Sweet Potatoes: Add chopped sweet potatoes to the pot and stir to coat with the seasonings. Season generously with salt and pepper again.
- Add Liquids and Simmer: Pour in vegetable stock and unsweetened non-dairy creamer, stirring to combine. Partially cover the pot with a lid, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20-25 minutes. Stir occasionally.
- Blend Part of the Chowder: Carefully transfer about 1/3 of the chowder along with 1/3 of the roasted cauliflower to an upright blender. Blend until smooth. Return the blended mixture to the pot, then stir in the remaining roasted cauliflower.
- Finish the Chowder: Bring the chowder to a gentle boil. Stir in light miso, lemon juice, and liquid smoke if using. Taste and adjust seasoning as needed.
- Serve: Garnish with chopped chives and serve warm for a comforting, creamy chowder experience.
Notes
- This chowder is naturally vegan and gluten-free, making it suitable for gluten-free and vegan diets.
- Roasting the cauliflower enhances its flavor, adding depth and a slightly caramelized note to the chowder.
- Non-dairy creamer can be substituted with unsweetened almond milk or oat milk if preferred.
- Adjust cayenne pepper and liquid smoke to taste for desired spice and smokiness levels.
- Using a Dutch oven or heavy-bottomed pot helps evenly sauté and simmer the chowder without burning.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
