VEGAN CURRIED VEGETABLE CHOWDER
This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
- Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.
CLAM CHOWDER
Steps:
- First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
- Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
- Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.
CLAM CHOWDER
We make this recipe on Halloween night, along with My five star potato Soup for the kids. Its quick yet special. Serve with some crusty garlic toast! Thank you Stephanie!
Provided by LizAnn
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
- Add just enough water to cover mixture.
- Simmer 8-10 minute or until potatoes are tender.
- Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
- Mix together cornstarch and milk.
- Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
- Stir in vegetable mixture.
- Add red wine vinegar.
- Add clams and Fresh pepper to taste!
- DO NOT BOIL CLAMS!
- Enjoy!
VEGAN CLAM-FREE CHOWDER
From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well!
Provided by EmilyStrikesAgain
Categories Chowders
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.
- In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
- In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
- Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of parsley.
Nutrition Facts : Calories 221.1, Fat 13.9, SaturatedFat 2.8, Sodium 675.7, Carbohydrate 21.4, Fiber 3.6, Sugar 3.2, Protein 5.8
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