Description
This creamy cauliflower and sweet potato chowder is a cozy, vibrant vegan soup that combines roasted cauliflower with a medley of aromatic spices and vegetables. Roasting the cauliflower adds a deep, smoky flavor that complements the sweetness of the potatoes and the richness of the non-dairy creamer. Enhanced with nutritional yeast, capers, and a touch of miso, this chowder is naturally gluten-free, hearty, and perfect for a comforting meal.
Ingredients
Scale
Vegetables
- 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)
Spices & Seasonings
- 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
Other Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato paste
- 1 tablespoon grainy mustard
- 3 cups vegetable stock
- 1 cup unsweetened non-dairy creamer (such as almond or oat milk creamer)
- 1 teaspoon light miso
- 1 teaspoon lemon juice
- 3-4 drops liquid smoke (optional)
- Chopped chives, for garnish
Instructions
- Roast Cauliflower: Preheat the oven to 450°F. Place cauliflower florets on a baking sheet and drizzle with 1 tablespoon olive oil. Season with sea salt, black pepper, garlic powder, and ½ teaspoon smoked paprika. Toss to coat evenly. Roast for about 25 minutes until edges are golden and florets are tender. Remove and set aside.
- Sauté Aromatics: Heat a heavy-bottomed Dutch oven or similar pot over medium heat. Add remaining 1 tablespoon olive oil and swirl to coat. Add diced shallots and sauté until very soft and translucent, about 5 minutes. Add celery and carrots, sauté for an additional 2 minutes. Season with salt and pepper.
- Add Spices and Flavorings: Stir in remaining ½ teaspoon smoked paprika, minced garlic, capers, dried thyme, dried tarragon, sweet paprika, ground cumin, cayenne pepper, and nutritional yeast. Sauté for 1 minute until garlic is fragrant and spices are well combined.
- Incorporate Tomato Paste and Mustard: Add tomato paste and grainy mustard to the pot, sauté for about 1 minute to mellow the raw tomato flavor.
- Add Sweet Potatoes: Stir in chopped sweet potatoes, coating them well with the spice mixture. Season generously with salt and pepper again.
- Add Liquids and Simmer: Pour in vegetable stock and unsweetened non-dairy creamer. Stir to combine. Partially cover the pot with a lid, bring to a boil, then reduce heat to a simmer. Cook until sweet potatoes are tender, about 20-25 minutes. Stir occasionally to prevent sticking.
- Blend Part of the Chowder: Carefully ladle about one-third of the chowder along with one-third of the roasted cauliflower into a blender. Blend until completely smooth. Return blended mixture to the pot and add the remaining roasted cauliflower. Stir to combine.
- Finish and Season: Bring the chowder back to a boil and stir in light miso, lemon juice, and liquid smoke if using. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle chowder into bowls and garnish with chopped chives. Enjoy warm.
Notes
- This chowder is naturally vegan and gluten-free, making it suitable for a range of dietary needs.
- Roasting the cauliflower develops a deep, smoky flavor that elevates the soup.
- The non-dairy creamer adds creaminess without dairy; almond or oat-based creamers work well.
- Liquid smoke is optional but adds a subtle smoky note if desired.
- Use a high-powered blender for smooth blending of part of the chowder.
- Adjust cayenne pepper to control spice level.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 7g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
