Cauliflower Chowder + Coconut BaconBits…the temperatures have really dropped over the last few days (or so it feels) and I’m FREEZING. Combined with the natural gas shortage, you can find me waltzing around my home with a blanket cape. There’s no shame when it comes to comfort & warmth. I get it. One of the ways I’m embracing the cooler temps is by having any excuse to fire up my oven! I made these highly addictive Ginger Cookies last night, which will be making their debut in the coming posts. BUT today, it’s all about this chowder! Not your typical chowder, this one is light and packed full of nutrition – aside from a healthy dollop of plant based cream cheese. To make it official, things were topped off with a little fresh dill and a crispy pile of Coconut BaconBits.
Not your average chowder - this cauliflower based chowder is light and nutritious. Subtly seasoned and creamy, there's plenty of room to do some customizing and make this one your own. To round things out, fry up some Coconut BaconBits and top with fresh dill and/or herbs.
- 3 cups cauliflower, roughly chopped into bite size & smaller pieces
- 1 sweet onion, finely chopped
- 1 cup carrot, shredded
- 1 cup celery, finely chopped
- 1 cup white potato, grated
- 1 cup white potato - cut into 1/2inch cubes
- 3 cups organic vegetable broth *low sodium
- 1 cup unsweetened almond milk
- 1/2 cup plant based cream cheese
- 2 tbsp plant based butter
- 1-1&1/2 tsp sea salt *to taste
- 1/2 tsp celery salt
- 1/2 tsp pepper
- 1/4 tsp ground cumin
- 1tbsp fresh lemon juice + 1/2tbsp grainy mustard *optional - gives it a little 'zing'
- 1/2 cup unsweetened coconut - large flakes or shreds
- 1 tbsp tamari *gluten free
- 1 tsp pure maple syrup
- 1 tsp plant based butter
- 1/4 tsp paprika - smoked or original
- 1/4 tsp onion powder
- sea salt + pepper
In a large pot over med. heat, add the butter. Once melted, toss in the onion, carrot, celery, and grated potato. Stir. Add the sea salt, celery salt, pepper, cumin, and *lemon juice/mustard mixture. Stir, turn to med./low, and place the lid on. Allow the vegetable to sweat out and steam for about 7mins. Reduce heat and stir as needed.
Add the broth and 1&1/2cups of the cauliflower. Bring to a boil and cook for about 15mins or until the cauliflower is tender.
Use a hand held blender, or transfer to a standing blender, and pulse until everything is broken down with some vegetable pieces still floating around - thick but not totally smooth. Transfer the soup back to the pot if using a standing blender.
Add the remaining cauliflower and potato cubes. Simmer until the cauliflower and potatoes are tender - about 40mins. Remove from heat.
In a bowl, add the almond milk. Slowly ladle in about 1/2-1cup of the hot broth into the bowl - stir frequently. Add the cream cheese to the bowl. Stir and slowly ladle in another cup of broth until all of the cream cheese has dissolved. Now, pour the almond milk/cream cheese mixture into the broth pot. Stir until combined.
Ready to serve. Serve warm and top with fresh dill & Coconut BaconBits, or any other toppings you wish.
Store any leftovers in an airtight container in the fridge. Good for 3-5days.
In a small bowl, add the coconut, tamari, maple syrup, paprika, and onion powder. Toss to coat and set aside to marinate for at least 15mins. Stir periodically.
Over med. heat, add the butter to a skillet. Once melted, pour in the marinated coconut. Stir often as the coconut begins to sizzle and cook. Add a pinch of sea salt and pepper. Continue cooking until most of the moisture has cooked off - reduce heat if necessary to prevent any burning. The coconut should have browned considerably once nearing the 'crispy' stage.
Remove from heat, and pour the coconut out onto a plate or piece of paper towel to cool. The coconut will continue to harden as it cools.
Before storing the coconut, be sure it has cooled completely to limit moisture. Store in an airtight container.