Credits: MarieKaz/ Shutter-stock

Creamy Flavorful Vegan Clam Chowder Soup

by | December 8, 2018

Whether it is a Sunday brunch or a weekday dinner, soups make for a wonderful starter. And nothing can beat a bowl of hot creamy flavorful Vegan Clam Chowder soup on a chilly day. Try this easy recipe that brings forth the clam like subtle saltiness and texture, but in a vegan way!

Vegan Clam Chowder Soup
Credits: MarieKaz/ Shutter-stock
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Vegan Clam Chowder Soup

Ingredients

For Soup Base

  • Almond milk or Soy Milk: 1 cup
  • Yellow onion: 1
  • All purpose flour: 6 tablespoon
  • Finely Chopped Celery: 4 sticks
  • Corn (frozen): 2/3 cup
  • Chopped Carrots: 6 medium
  • Potato (1 inch cubes): 2 medium sized 
  • Thyme (dried): 2 tablespoon
  • Vegetable broth: 6 cups
  • Chopped Parsley (fresh): 1/2 cup
  • Bay leaves: 2
  • Salt: 1 teaspoon

For Cream Base

  • Steamed Cauliflower: 2 cup
  • Unsweetened non dairy (coconut/almond/soy) milk: 1 1/2 cup
  • Vegan Butter: 2 tablespoon
  • Himalayan Salt: 2 tablespoon
  • Pepper (grind/ powdered): 1/2 tablespoon

For ‘Clam’ part of Vegan Clam Chowder Soup

  • Chopped mushrooms: 1 cup
  • White wine: 1/2 cup
  • Celery seed: 1 tablespoon
  • Vegan butter: 2 tablespoon

Keep scrolling for the soup recipe.


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Instructions

  1. Take a large saucepan and add vegan butter to it. Saute the mushrooms over medium flame. Add white wine (as mentioned under the ‘For ‘Clam’ part of Vegan Clam Chowder Soup’ heading). Keep stirring till the white wine is completely absorbed.
  2. Add celery seeds and let it cook for 30 seconds. Remove the mushroom and wine mix from heat and store in a separate plate.
  3. Blend all the ingredients together, the ones mentioned under ‘For Cream Base’ heading. Add non dairy milk to achieve the creamy consistency you prefer. Add salt to it.
  4. In a large saucepan add all the veggies (except potato) mentioned under the ‘For the soup base’ heading. Saute them till onions become translucent. 
  5. Add all purpose flour and keep stirring. Next, add vegetable broth and almond/ soy milk. Keep stirring and bring it to a boil. 
  6. Now add potatoes and the cream base we prepared in step 3. Turn the heat to high. Allow it to cook for 15 minutes.
  7. Add the mushroom mix we had prepared in step 2. Cook for another 2 minutes. Remove from heat. Season according to your taste. Garnish with parsley. 

Your Vegan Clam Chowder Soup is ready. Did you like the recipe? Do let us know in comments below. 


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