Asparagus, Cabbage, and Potato Chowder
A hearty and nutrient-packed chowder with asparagus, cabbage, and potatoes, ideal for a nourishing meal that helps ease cramps and boost mood.
Equipment
- Large Dutch oven or soup pot
- Measuring spoons and cups
- Knife and cutting board
- Immersion or countertop blender
Ingredients
- 8 cups 1880 ml vegetable broth
- 1 pound 455 g red potatoes, peeled and diced
- 1 pound 455 g peeled carrots, roughly chopped
- 12 ounces 336 g asparagus, cut into 2-inch (5 cm) pieces
- 1 yellow onion roughly chopped
- 2 cloves garlic roughly chopped
- 1 teaspoon paprika
- 1 teaspoon celery seed
- 1 teaspoon dried dill
- ¼ cup 30 g nutritional yeast
- 1 head cabbage shredded
Instructions
- In a Dutch oven or large-size soup pot, combine the vegetable broth, potatoes, carrots, asparagus, onion, and garlic.
- Cover and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
- Stir in the paprika, celery seed, dill, and nutritional yeast.
- Using an immersion or countertop blender, purée the soup until almost smooth, leaving some chunkiness for texture.
- Stir in the shredded cabbage and simmer for an additional 20 minutes, until the cabbage is tender.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
This soup pairs wonderfully with a slice of crusty bread for dipping, or serve it as a starter with a light salad.Wine Advice:
A light Chardonnay or a Sauvignon Blanc complements the freshness of the asparagus and the creamy texture of the chowder.Nutritional Information
Calories: 180 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 2 g | Fiber: 7 g | Sugar: 6 g | Salt: 1.2 mg
