Cauliflower & Quinoa Chowder
You’ve heard of clam chowder, but what about cauliflower chowder? Nutritious veggies, protein-rich quinoa and comforting spices come together in a low-carb soup that’s hearty without being heavy. Made without dairy, the oat milk helps provide the thick, creamy texture you expect while keeping it suitable for most diets.
Ingredients
- 2 tbsp coconut oil or avocado oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 ea carrots peeled and diced
- 3 cloves garlic minced
- 1 tsp thyme leaf
- 2 tsp mustard powder
- 1/2 tsp smoked paprika
- 1 tsp natural salt
- 6 cups cauliflower florets
- 2 quarts vegetable stock
- 1 1/2 cups oat milk
- 2 tbsp cornstarch
- 3 cups quinoa cooked
- 2 cups corn frozen
- parsley handful, chopped
Instructions
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In large pot over medium heat, combine oil, onion, celery and carrots; sauté 5 to 7 minutes, until softened slightly.
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Stir in garlic; sauté 2 minutes. Stir in thyme, mustard powder, smoked paprika, salt, cauliflower and vegetable stock.
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Turn heat to high; bring to boil. Simmer 10 minutes.
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In small bowl, mix together oat milk and cornstarch. Stir into soup. Stir in quinoa and corn.
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Continue cooking 10 to 16 minutes, until soup thickens and corn is cooked through. Season to taste.
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To serve, garnish with parsley.
Recipe Notes
This recipe was originally published on Vitacost on March 6, 2020.