No-Clam Chowder
- phyllosophy
- Jun 30, 2017
- 1 min read
Here's a traditional soup made plant-based: No-Clam Chowder.
Use a pressure cooker or large pot on a stovetop to prepare this recipe and pair with veggie sticks and homemade quick biscuits!
Your 4-ingredient recipe:
Soak 1 cup of dried shiitake mushrooms in warm water for 60 minutes if using the stovetop method, otherwise, add mushrooms directly into the pressure cooker pot
Clean and chop one head of cauliflower and add it to the pressure cooker or large pot (I also like to use 1 bag of frozen cauliflower when I'm in a hurry)
Pour 1 quart (4 cups) organic vegetable stock into the pot
Optionally, add in 1/3 cup nutritional yeast to give it the extra creaminess, or substitute 1-2 cups of veggie stock for unsweetened coconut or almond milk
Add in sea salt, black pepper, garlic powder or any favorite herbs (basil, parsley, oregano) as you like.
In a pressure cooker: cover and seal the appliance, then set to steam for 7 minutes
On the stovetop: bring contents to a boil, then reduce to simmer, covering with a lid for 20 minutes
Using an immersion blender, or pouring conents into a countertop blender,blend ingredients into a bisque until smooth and the mushrooms are finely-shredded into small pieces.
I enjoy mine with butternut squash buckwheat biscuits and veggies!
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