YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Potato Chowder
A comforting, creamy chowder that blends tender cauliflower, hearty potato, protein-rich tempeh and white beans into a warm bowl of satisfying goodness. Enhanced with aromatic garlic, onions, and a touch of nutritional yeast, this chowder delivers a velvety texture and a burst of savory flavor perfect for any meal.
INGREDIENTS
300 grams Cauliflower
1 medium Potato (≈150g)
100 grams Tempeh
100 grams White Beans
1 medium Onion
2 cloves Garlic
2 cups Low-Sodium Vegetable Broth
1 cup Unsweetened Almond Milk
1 tbsp Olive Oil
2 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Chop the cauliflower into florets, dice the potato and onion, and mince the garlic.
In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened and fragrant, about 3-4 minutes.
Add the diced potato and cauliflower to the pot and stir for an additional 2 minutes.
Cube the tempeh and add it along with the white beans to the pot.
Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for about 15 minutes, until the vegetables are tender.
Stir in the unsweetened almond milk and nutritional yeast, then season with salt and pepper to taste.
For a creamier texture, use an immersion blender to blend part of the chowder directly in the pot or transfer a portion to a blender and mix until smooth, then return to the pot. Leave some chunks for texture.
Let the chowder simmer for another 5 minutes and adjust seasonings as needed before serving.