Ooooooh it’s cold outside again! Every year my body craves heavy foods and bread to bulk up for the season. But instead of reaching for dairy-rich soups, try my vegan version of New England Clam Chowder! It’ll leave you feeling warm and light :)
Vegan Clam Chowder with Chestnuts
- 1 Cup Vegetable Broth
- 2/3 Cup Plain Soymilk
- 4 Tablespoons Vegan Sour Cream
- 4 Tablespoons Earth Balance
- 7 small Red Potatoes (or 3 Cups when diced)
- 3 Cups Cauliflower (cut into small pieces)
- 4 Celery Stalks
- 3 Tablespoons Nutritional Yeast
- 2 Tablespoons Spelt Flour
- 1 Teaspoon Black Pepper
- 1 sprig of fresh Rosemary
- 1 Cup prepared roasted Chestnuts (optional)
Dice and steam the 7 small red potatoes. In a large pot, combine vegetable broth, soymilk, vegan sour cream, earth balance, nutritional yeast, and flour and bring to a boil. Add the steamed potatoes, lower temperature and stir for 5 minutes. While keeping an eye on the pot, chop 3 of the 4 celery stalks and throw them in.
Using a Vita-Mix or food processor, liquify the soup base. Pour back into the pot maintaining a low heat setting. Chop the last celery stalk and cauliflower into small pieces and de-stem the sprig of rosemary. Toss them into the soup and stir making sure everything is combining over a medium-low heat for 7 minutes.
In a cast iron skillet, heat up the roasted chestnuts with a drizzle of olive oil.
Serve the soup hot and top with roasted chestnuts and rosemary!
© Nimai\'s Cookbook