This creamy summer vegetable chowder is rich and full of flavor.
This stuff is good. It’s really really really creamy, without a single drop of heavy cream. The ultra rich and creamy soup base gets its texture from a rich array of produce, along with a fat scoop of cashews.
2 lbs good zucchini (not the spongy stuff!), thinly sliced
1 lb red skin potatoes, diced
1 1/2 cups raw cashews
1 white onion, diced
6 ears of the freshest corn
1 bottle of your favorite beer
2 bay leaves
2-3 garlic cloves
2 tbsp fresh thyme
2 tbsp nutritional yeast
3-5 cups of water or plant-based milk
1/2 lb carrots, cut to chunks
1/2 of a small purple cabbage, very thinly sliced
about 1/4 lb green beans, French cut
squash blossoms, optional
freshly ground black pepper
salt to taste
Add the zucchini, the potatoes, the cashews, the onion, 1-2 of the garlic cloves, the beer, the bay, the thyme, and the nutritional yeast to a big sturdy pot. Strip the kernels off 3 of the ears of corn and add those in too.
Cover the pot up tightly and set over medium heat. Let cook for 45 minutes. You can stir once or twice, but really try not to mess with it too much.
Remove from heat and let it sit, covered, for about ten minutes.
Puree up everything that’s in the pot until it’s nice and smooth.
Press it through a sieve to get out any corn skin or other bits that might have gotten past the blender blades.
At this point, it will be super thick and really creamy. Add three cups of water or plant based milk, one at a time, to thin it out. If it is still to thick for your liking, add 1-2 more cups of water or milk.
Strip off the additional corn kernels and add them to the cream base, along with some salt and pepper.
Melt little bit of coconut oil on a skillet. Grate in a garlic clove and stir till fragrant, about 1-2 min.
Add the carrots of the skillet and cover. Let them cook for about five minutes. Stir in the cabbage, a spoonful of caraway seeds, and some salt. Replace cover and let cook for an additional ten minutes.
Once the carrots and cabbage are all nice and tender, add them to the cream base.
Lightly sautee the beans. I am leaving this step vague on purpose because I like my beans very very green and crispy, barely cooked at all….and some people like them very very cooked and wilted. With that in mind, cook the beans to your liking, and then add them to the pot.
If you are using the squash blossoms, add them to the saute pan that still has all the garlicky oil in it. Let them cook for about 2-3 minutes. Add them to the top of the soup.
Reheat the soup till it’s bubbling.
Ladle out the soup into individual bowls. Melt a little Daiya on top if you want.
Get out some chewy bread, or some crispy tortillas, or some crackers, or whatever you like to eat with soup.
Serve with love, with cold watermelon on the side and fresh lemonade.
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