If you're looking to warm your soul with a hearty, plant-based dish that’s bursting with flavor, look no further than this Vegan Chicken Chowder with Rutabaga and Turnip! Imagine a creamy, comforting bowl of chowder, rich with the goodness of fresh vegetables and infused with aromatic herbs. Not only is this chowder a delightful twist on a classic, but it's also incredibly easy to whip up in just 45 minutes! Perfect for chilly evenings or when you need a little pick-me-up, this recipe will have your taste buds dancing and your kitchen smelling divine. Ready to dive into a bowl of cozy goodness? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup chopped rutabaga
- 1 cup chopped turnip
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing the vegetables. Peel and chop the rutabaga, turnip, potatoes, and carrots into bite-sized pieces. Chop the onion and mince the garlic.
- In a large pot, sauté the chopped onion and minced garlic in a little bit of oil over medium heat until softened, about 5 minutes.
- Add the chopped rutabaga, turnip, potatoes, and carrots to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to tenderize.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Stir in the coconut milk and add the thyme. Season the soup with salt and pepper to taste.
- Simmer the soup for an additional 5-10 minutes, or until heated through.
- Serve the Vegan Chicken Chowder hot, garnished with chopped fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop all your vegetables ahead of time and store them in the fridge. This will make the cooking process quick and seamless!
- Adjust Consistency: If you prefer a chunkier chowder, blend only half of the soup and leave the rest as is. This adds texture while still giving you that creamy base.
- Flavor Boost: Experiment with additional spices like smoked paprika or a dash of cayenne pepper for a hint of heat. Fresh herbs like parsley or dill can also elevate the flavor profile.
- Make it Creamier: For an extra creamy texture, try adding more coconut milk or a splash of cashew cream before serving.
- Garnish for Presentation: A sprinkle of fresh herbs or a drizzle of coconut milk on top before serving can make your chowder look as good as it tastes!
- Storage Tips: This chowder stores well in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.
- Pairing Suggestions: Serve with crusty bread or a side salad for a complete meal that’s sure to satisfy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
