Creamy Veggie Chowder

Here’s a great way to use up any produce that’s abundant in your fridge. Cashews (or beans for a nut-free version!) and potatoes add the creamy, heartiness that carry the flavors of whatever veggies you choose, making this a very versatile and forgiving recipe. I like to use the Instant Pot for soups to make the cooking a hands-off experience, freeing up time for other things, but it can easily be made on the stove as well.

Ingredients:

• 1 tsp avocado or olive oil (optional)

• 1 large onion

• 2 stalks celery

• 2-3 cups chopped veggies (broccoli, cauliflower, zucchini, summer squash, corn or a mix)

• 2 medium carrots

• 2 medium potatoes, peeled & cut in ½ inch cubes (about 2 cups)

• 4 cloves garlic, minced

• 4 cups water + 1 tbsp Better Than Bouillon Organic Vegetable Base, or 1 quart of your favorite veggie broth (divided)

• ⅔ cup raw cashews OR cooked white beans* (see note for a nut-free variation)

• Freshly ground black pepper, to taste

• Old Bay Seasoning, or salt, to taste

• Dill, for garnish

• Red pepper flakes, optional, for garnish

Instant Pot Directions:

Add the oil to your Instant Pot and press “Saute”. Toss in the onion and let it fry, stirring occasionally until it’s starting to brown and very fragrant. Add in the garlic and stir one more minute. Mix in the rest of the veggies, as well as just 3 cups of vegetable broth. Lock on the lid and flip the steam valve to the off position. Hit the “Cancel” button, then the “Manual” button and set it for 5 minutes.

Once the timer goes off, allow the pressure to come down for about 10 minutes, then release the remaining steam. Meanwhile, combine the remaining cup broth and the cashews in a high-powered blender and whiz until completely smooth. Add the cashew mixture into the soup pot, give it a good stir to slightly mash the potatoes. If you like a thicker, smoother soup, put 3-5 ladles of the soup back into the blender and puree, then return the thickened soup to the pot. Repeat to reach desired texture. Taste and adjust seasoning to your preferences. Sprinkle on some dill & red pepper flakes just before serving! 

Stove Top Directions:

Saute the onion in oil over medium-high heat until it’s starting to brown and smells amazing. Then add in the garlic, give it stir for a minute before tossing in the rest of the veggies and just 3 cups of the broth. Reduce heat to medium-low and let it simmer, covered, until the potatoes and carrots are very tender, 15-20 minutes.

Meanwhile, combine the remaining cup broth and the cashews in a high-powered blender and whiz until completely smooth. Add the cashew mixture into the soup pot, give it a good stir to slightly mash the potatoes. If you like a thicker, smoother soup, put 3-5 ladles of the soup back into the blender and puree, then return the thickened soup to the pot. Repeat to reach desired texture. Taste and adjust seasoning to your preferences. Sprinkle on some dill & red pepper flakes just before serving! 

*NOTE: For a nut-free variation, replace the cashews with an equal amount of cooked white beans (cannellini, navy, great northern, etc), rinsed and drained. A great protein boost!!

Makes 6-8 cups of soup.