This tasty vegetable chowder recipe is easy to make and very satisfying.
Ingredients
- 4 T butter or coconut oil
- 2 stalks of celery, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 C vegetable broth
- 2 T flour
- 1 T tomato sauce
- 1 head of cabbage, shredded
- 2 carrots, chopped
- 6 white potatoes, peeled and diced
- 1/2 t salt
- 1/8 t pepper
- 1 bay leaf
- 2 T white wine vinegar
- 1 C soy milk
- 1/2 C instant potatoes
Directions
1. Add the butter or oil to a large pan or soup kettle, and melt over medium heat.
2. Add the celery, garlic and onion, and stir together.
3. Allow to cook for about 5 minutes, or until the vegetables are soft.
4. Add the flour to the pan, and stir until the vegetables are well coated.
5. Add the broth and tomato sauce.
6. Allow the mixture to cook on medium heat until it has thickened to a chowder consistency. Stir constantly as it cooks.
7. Add the carrots, cabbage and potatoes, and stir thoroughly.
8. Add the salt, pepper, bay leaf and vinegar.
9. Bring the mixture to a quick boil.
10. Cover the pan, and reduce to a low heat.
11. Allow to simmer for 25 minutes.
12. Remove the lid, and add the soy milk and instant potatoes.
13. Continue to cook for 15 minutes with the pan uncovered. Keep stirring as it cooks.
14. Remove the bay leaf and ensure the chowder is hot before serving.
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