Description
Warm up your chilly evenings with this Irresistible Amazing Vegan Potato Chowder. This creamy, flavorful dish features a delightful blend of russet potatoes, fresh vegetables, and aromatic herbs. Perfect for family gatherings or a cozy night in, this chowder is not only hearty and satisfying but also entirely plant-based. Serve it with crusty bread for the ultimate comfort meal.
Ingredients
Scale
- 4 cups russet potatoes, diced (about 800g)
- 1 cup carrots, chopped (about 150g)
- 1 cup celery, chopped (about 100g)
- 1 medium onion, chopped (about 150g)
- 3 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk (400ml)
- 4 cups low-sodium vegetable broth (about 950ml)
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Prepare your vegetables by washing and peeling the russet potatoes. Dice them into bite-sized cubes. Chop the carrots and celery into small pieces and finely chop the onion and garlic.
- In a large pot over medium heat, add a splash of vegetable broth. Sauté the onions until translucent, then add minced garlic and cook until fragrant.
- Add the diced potatoes, carrots, and celery to the pot. Stir well before pouring in the vegetable broth and coconut milk.
- Bring to a gentle boil, reduce heat to low, cover, and let simmer for about 20-25 minutes until vegetables are tender.
- Stir in dried thyme and black pepper; taste and adjust seasoning as needed.
- For an extra creamy texture, blend part of the chowder with an immersion blender if desired.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 310
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg