Creamy Potato Mushroom Chowder

• Vegan
• Gluten free

• Produce

  • 8 oz Baby bella mushrooms
  • 2 Carrots
  • 2 cups Cauliflower florets
  • 2 Stalks Celery
  • 2 Cloves Garlic
  • 1 Nori sheet
  • 1 Onion, medium
  • 1 tbsp Parsley, dried
  • 2 Russet potatoes
  • 4 oz Shiitake mushrooms

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Canned Goods

  • 1 1/2 cup Vegetable broth, low-sodium
  • 2 1/2 cups Vegetable broth

• Condiments

  • 1 tbsp Ketchup
  • 1 tbsp Lemon juice
  • 1/4 tsp Liquid smoke

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tsp Nutritional yeast
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/3 cup Cashews

• Liquids

  • 1 tbsp Water

Found on brandnewvegan.com

Description

Ingredients

• ⅓ cup Cashews
• 2 cups Cauliflower Florets
• 1 cup Vegetable Broth, Low Sodium
• 1 Cup Almond Milk, Unsweetened
• 1 Tbs Cornstarch
• 1 tsp Nutritional Yeast
• ½ tsp Salt
• ½ tsp Pepper
• 2-3 Cloves Garlic
• ½ cup Vegetable Broth, Low Sodium
• 1 Medium Onion, chopped
• 2 Carrots, sliced into rounds
• 2 Stalks of Celery, chopped
• 2 Russet Potatoes, cubed
• 8 oz Baby Bella Mushrooms, sliced
• 4 oz Shiitake Mushrooms, sliced
• 2½ cups Vegetable Broth
• 1 Nori Sheet, chopped into small pieces
• 1 Tbs Ketchup (or Tomato Paste)
• ¼ tsp Liquid Smoke
• 1-2 Tbs Lemon Juice
• 1 Tbs Dried Parsley
• 1 Tbs Corn Starch
• 1 Tbs Water

Directions

• Soak Cashews in hot water at least 4 hrs - set aside
• Saute onion, carrots, celery, and potatoes in ½ cup broth until onion has softened
• Add mushroom and continue to simmer until reduced
• Add remaining broth, ketchup, liquid smoke, and Nori and mix well
• Continue simmering while making Cream Sauce
• Boil cauliflower florets in cold water until softened - about 5-10 minutes
• Add cauliflower to blender along with drained cashews
• Add remaining sauce ingredients to blender and blend on high until smooth
• Once veggies in soup base are soft and tender, stir in cream sauce
• Mix well while stirring in the Lemon Juice
• Whisk Cornstarch and water to make a slurry and add to soup to thicken
• Garnish with Parsley

Nutrition