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Voedingswaarde-etiket
–
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servings
Kleiner
Normaal
Groter
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.
Portions:
10
Preparation Time:
15
minuten
min
Cooking Time:
50
minuten
minuten
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Equipment
Large Dutch oven or soup pot
Measuring spoons and cups
Knife and cutting board
Immersion or countertop blender
Ingrediënten
▢
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
Instructies
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
g
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Recipe Category
Main Dish
/
Soup
Country
American
Season:
All seasons / Spring
Diets
Dairy free
/
Soy Free
/
Vegan