Cauliflower Chowder

Cauliflower Chowder






Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 2 Small / 1 Large Yellow Onion, diced
• 2 Carrots, peeled & sliced
• 2 stalks Celery, diced
• 1 Head Cauliflower, broken down in to small florets (Approximately 3 1/2 - 4 C)
• 2 White Potatoes, chopped
• 1 Zucchini, cut in to quarters
• 2 Heaping Tbsp. All Purp Flour
• 3 C PC Brand Plant-Based Chikn Broth
• 1 1/2 C 2% Milk
• 1/4 C Whipping Cream, room temp
• 1 Hard Cheese Rind
• 4 Sprigs Thyme, leaves removed
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Vegeta Seasoning
• 1/4 Tsp. White Pepper
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• 2 Tbsp. Fresh Parsley, chopped
• OPTIONAL - Pita Crisps For Garnish

DIRECTIONS

• Begin heating the butter, EVOO, pepper flakes, garlic, and thyme, in a large, deep skillet or soup pot set to just below medium heat. Once heated, let everything sizzle for 30 seconds or so before adding the onion, carrot, celery, and a good pinch of both salt & cracked pepper.
• Cook 5 - 7 minutes, stirring occasionally until veggies are beginning to go tender. Add the cauliflower & potatoes, another good pinch of salt & cracked pepper, and let those continue to cook in a covered skillet for 4 minutes.

• Next, add the zucchini, stir, and continue to cook for another 2 - 3 minutes. Sprinkle in the flour and stir until it has all been absorbed. Continue to cook another 2ish minutes, stirring a couple of times.
• Now, add the milk & broth. Make sure to scrape the bottom of your pot to break up any flavour bits stuck to the bottom of the pan. Bring the soup to a boil and once boiled, add the cheese rind, garlic & onion powders, vegeta, 1/2 tsp. salt, and white pepper. Reduce heat to medium low and cover the pot with a tilted lid, allowing it to reduce as it cooks. Simmer 25 - 30 minutes until veggies are tender but have still retained a nice crisp. 

• Turn off the heat and stir in the whipping cream & parsley. Give your soup a taste and adjust your salt / pepper if desired. Pluck out the cheese rind prior to service.
• Serve your bowls garnished with additional fresh parsley, some grated hard cheese of choice, and the optional crispy pita chips. ENJOY!

HAPPY VEG