Description

This creamy cauliflower and sweet potato chowder is a cozy, vibrant vegan stew that combines roasted cauliflower and tender sweet potatoes in a flavorful broth. Enhanced with paprika, garlic, miso, and a touch of smoky flavor, this chowder is naturally gluten-free and packed with comforting spices and herbs. Perfect for a hearty lunch or dinner, it’s both nourishing and delicious.

Ingredients

Scale

Vegetables

4 cups small cauliflower florets (from ½ of a medium head of cauliflower)
2 medium shallots, small dice (about ½ cup diced shallots)
2 sticks celery, sliced
1 medium carrot, peeled and sliced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups chopped sweet potato)

Seasonings and Spices

Sea salt and ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika, divided
1 tablespoon capers, minced
½ teaspoon dried thyme
½ teaspoon dried tarragon
1 teaspoon sweet paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste

Others

2 tablespoons olive oil, divided
2 tablespoons nutritional yeast
1 tablespoon tomato paste
1 tablespoon grainy mustard
3 cups vegetable stock
1 cup unsweetened non-dairy creamer
1 teaspoon light miso
1 teaspoon lemon juice
3-4 drops liquid smoke (optional)
Chopped chives, for garnish

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Instructions

Roast the Cauliflower: Preheat the oven to 450°F. Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon olive oil. Season with sea salt, black pepper, garlic powder, and ½ teaspoon smoked paprika. Toss to coat evenly. Roast in the oven for about 25 minutes until the cauliflower is tender and golden brown on the edges. Remove and set aside.
Sauté Aromatics: Heat a heavy-bottomed Dutch oven or similar pot over medium heat. Add the remaining 1 tablespoon olive oil and swirl to coat the base. Add the diced shallots and sauté for about 5 minutes until soft and translucent. Then add the sliced celery and carrot, cooking for an additional 2 minutes. Season with salt and pepper.
Add Spices and Herbs: Stir in the remaining ½ teaspoon smoked paprika, minced garlic, minced capers, dried thyme, dried tarragon, sweet paprika, ground cumin, cayenne pepper, and nutritional yeast. Continue to sauté and stir for about 1 minute until the garlic becomes fragrant and the spices are well combined.
Add Tomato Paste and Mustard: Mix in the tomato paste and grainy mustard, cooking for another minute to remove any raw taste from the tomato paste.
Add Sweet Potatoes: Add the chopped sweet potatoes to the pot and toss to coat with the spices and aromatics. Season liberally with salt and pepper.
Add Liquids and Simmer: Pour in the vegetable stock and unsweetened non-dairy creamer. Stir well and partially cover the pot with a lid. Bring the chowder to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
Blend Part of the Chowder: Carefully ladle about one-third of the chowder along with one-third of the roasted cauliflower into an upright blender. Blend until completely smooth, then return the blended mixture to the pot. Add the remaining roasted cauliflower to the pot and stir well to combine.
Finish and Season: Bring the chowder back to a boil. Stir in the light miso, lemon juice, and optional liquid smoke. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the chowder into bowls and garnish with chopped chives. Enjoy warm.

Notes

This chowder is vegan and naturally gluten-free, making it suitable for various dietary preferences.
Roasting the cauliflower before adding it to the chowder enhances the depth and complexity of flavor.
Use unsweetened non-dairy creamer such as oat or almond milk for a creamy texture without dairy.
Adjust the amount of cayenne and smoked paprika according to your spice preference.
Liquid smoke is optional but adds a subtle smoky note that complements the roasted flavors.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 250 kcal
Sugar: 8 g
Sodium: 420 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg