Creamy Country Vegan Vegetable Chowder

Creamy Country Vegan Vegetable Chowder

It seems strange writing about soups when it’s still summer as I always associate them with the fall were you need a lovely, warming dish when it’s raining outside and the wind is howling. However, I tried this Creamy Country Vegetable Chowder this week and it really is delicious, so I just had to share it here.

There’s nothing fancy in the ingredient list, just standard vegetables that most of us will have in your cupboards or fridge – potatoes, zucchini, onion, pumpkin – so, with any luck you won’t need to go out to the store.

As with all soups, this is great for making a really big batch in your biggest pan, so you can freeze portions and have quick access to a delicious chowder anytime in the future. Having dishes like these in your freezer can be a real life saver, or an easy dish just when you need it the most.

Creamy Country Vegetable Chowder

Creamy Country Vegetable Chowder Ingredients

  • 1 onion
  • 1 small pumpkin or squash (about 400g)
  • 2 parsnips
  • 3 small potatoes
  • 1 zucchini
  • 1 tsp onion powder
  • 3 bay leaves
  • 2 stock cubes dissolved in 3 1/4 cups (800 ml) boiling water (ensure GF Certified if needed)
  • 1 tsp dried thyme
  • 2 tsp garlic salt (or 1 tsp garlic granules and 2 tsp sea salt)
  • 1 tsp dried chives
  • 1/2 tsp ground black pepper
  • 5 cups (1.2 litres) unsweetened cashew or soy milk
  • 2 tbsp corn flour
  • 2 cups frozen mixed veg
  • Optional – up to 1/4 cup nutritional yeast for a slightly cheesy flavour

Remember, if you make this recipe, please let us know via the comments below. Or, alternatively, let us know on our Facebook or Twitter pages and we will give you a retweet. This vegan recipe and beautiful photos are courtesy of Bunny Kitchen. You can get this delicious Creamy Country Vegan Vegetable Chowder recipe by clicking here.


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