This creamy dreamy vegan root vegetable chowder is warming and comforting, and it will make you fall in love with veggies again.
It is delicious on its own, but I added some extra smoky roasted vegetables as a topping because I’m all about the contrasts. You can totally skip it if you don’t like sunchokes or cabbage, but if you do, give it a shot!
Preheat oven to 190°C (375°F). Line a baking tray and set aside.
Heat oil in a large pot over medium heat. Sauté onion until soft and translucent. Then add parsnip, carrot, celeriac and garlic and cook for few minutes. Now add potatoes, thyme and vegetable stock. Season with salt and bring to a boil. Lower the heat, cover and simmer for 15-20 minutes or until vegetables are tender.
Meanwhile mix sunchokes and cabbage with caraway seeds, pinch of smoked paprika, salt, black pepper and oil. Spread it evenly on the baking sheet and place in the oven for about 20 minutes or until veggies are golden brown. Stir in a middle of cooking.
Ladle half of the soup into a blender cup. Add cashews, nutritional yeast, lemon juice, cornstarch and black pepper. Blend on high speed until smooth.
Pour the mixture back into the pot and taste for seasoning. Add more salt or lemon juice if needed. Slowly bring the soup to a boil and switch off the heat.
Serve with roasted sunchokes and cabbage.
PrintVegan Root Vegetable Chowder with Roasted Sunchokes and Cabbage
Creamy vegan root vegetable chowder with smoky roasted sunchokes and cabbage.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Cuisine: American, Vegan
Ingredients
Scale
- 1 medium onion, diced
- 1 C diced parsnip
- 1 C diced carrot
- 1 C diced celery root
- 1 C diced potatoes
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 4–5 C vegetable stock or water
- 1 C sunchokes, small dice
- 2 C chopped cabbage
- 1 tsp caraway seeds
- pinch of smoked paprika
- 1/4 C raw cashews (soaked for about 4 hours)
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- salt and black pepper to taste
- oil for cooking
Instructions
- Preheat oven to 190°C (375°F). Line a baking tray and set aside.
- Heat oil in a large pot over medium heat. Sauté onion until soft and translucent. Then add parsnip, carrot, celeriac and garlic and cook for few minutes. Now add potatoes, thyme and vegetable stock. Season with salt and bring to a boil. Lower the heat, cover and simmer for 15-20 minutes or until vegetables are tender.
- Meanwhile mix sunchokes and cabbage with caraway seeds, pinch of smoked paprika, salt, black pepper and oil. Spread it evenly on the baking sheet and place in the oven for about 20 minutes or until veggies are golden brown. Stir in a middle of cooking.
- Ladle half of the soup into a blender cup. Add cashews, nutritional yeast, lemon juice, cornstarch and black pepper. Blend on high speed until smooth. Pour the mixture back into the pot and taste for seasoning. Add more salt or lemon juice if needed. Slowly bring the soup to a boil and switch off the heat.
- Serve with roasted sunchokes and cabbage.
Nutrition
- Calories: 256
- Sugar: 13.6g
- Sodium: 509mg
- Fat: 9.8g
- Saturated Fat: 1.7g
- Carbohydrates: 38.5g
- Fiber: 7.8g
- Protein: 6.6g
- Cholesterol: 0mg
