This is extremely adaptable. You can pretty much use any winter root vegetable you have, or whatever’s in season if you’re cooking it for a rainy summer’s evening instead. Batch cooking this is also a great idea, as it keeps well in the fridge and can be heated up on the stove whenever you want.

SERVES 4 as a main


olive oil

1 medium white onion, cut into small dice

1 leek, cut into small dice (white and light green parts only)

5 stalks of celery, leaves included, finely chopped

3 cloves of garlic, crushed or finely chopped

4-5 thyme sprigs, leaves removed and chopped

4 tsp dried oregano

1 large parsnip, cut into bitesize pieces

½ a small butternut squash, peeled and cubed

1 small to medium sweet potato, cubed

1 small cauliflower, chopped small

salt and pepper

2-3 heaped tbsp dijon mustard

2 tbsp nutritional yeast

4 tbsp oat milk

1 lemon, juiced

800ml-1 litre vegetable stock

400g tin of butter beans, drained, rinsed well


sourdough, toasted nuts and seeds, coconut yogurt

  • Preheat the oven to 200C/ 180C fan/gas 6. Line a baking tray with baking paper and set aside. Heat a drizzle of olive oil in a medium to large pot, and sauté your onion over a medium heat until soft and translucent. Add your leek, celery and celery leaves and continue to sauté until soft. You may want to add a dash of water if it starts to dry up. Add the garlic, thyme and oregano.
  • Once fragrant, add the parsnip, squash, sweet potato and cauliflower. Season and stir well, then add the mustard, nutritional yeast, oat milk and lemon juice. Add the vegetable stock and bring to the boil.
  • Once boiling, stir, then lower the heat to a simmer. Let the vegetables cook until tender – usually 15 minutes or so. Once the parsnips, squash and potato are soft, remove from the heat. Ladle half the chowder into a separate bowl and set aside. Using a hand-held blender, carefully blitz the remaining chowder in the pot until smooth.
  • Put the unblended half of the chowder back into the pot, along with the drained and rinsed butter beans. Season if necessary. Bring the chowder back to the boil to allow it to heat through. To serve, ladle into bowls, and top with garnishes of choice and a thick slice of sourdough.



Source: | This article originally belongs to Daily Mail

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