This cauliflower and potato chowder recipe is a vegan soup that is creamy and satisfying, even though it is oil free and dairy free. You can whip this up in less than 45 minutes. The secret to this tasty, low-fat recipe is silken tofu as a substitute for dairy, sour cream, or butter.
Serve this easy, fast and complete fat-free dinner tonight with whole wheat crackers and a leafy green salad for even more satisfaction.
In a large pot add the onion and cook on medium for 2-3 minutes. Add carrots, celery, garlic, thyme, bay leaf, salt and pepper and cook for 5 minutes, stirring occasionally.
Add broth a splash at a time when the onion starts sticking.
Pour in the rest of the vegetable broth plus the water, and turn to high, and bring to a boil. Add the potatoes, and cauliflower to the pot.
Turn down to medium high and then medium and hard simmer, covered, for 12-15 minutes until potatoes and cauliflower are soft - test with a fork.
Blend Soft Silken Tofu in a small blender or food processor or whisk by hand and add to the pot. It should look like sour cream before you add it.
Optionally add nutritional yeast, it adds a cheesy flavour, and makes the soup more orange. My kids prefer this chowder without it. Depends on your tastes.
Stir until chowder is creamy and the tofu is hot.
Serve immediately, season with fresh ground black pepper and salt to taste.
Ladle steaming chowder into bowls, and serve - with crushed whole wheat crackers, and a side salad of dark greens.