Cozy up with this vibrant Spring Vegetable Chowder, a delightful medley of fresh veggies and creamy goodness. This bowl of comfort will have you feeling like you're wrapped in a warm hug, while still keeping it light and nutritious!

Quick Info

⏱️ Under 30 minutes • 🍽️ 6 servings • ⭐ 90%

Nutrition

164 cal • 6g protein • 29g carbs • 3g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner]

Ingredients

• ¼ cup olive oil, divided, plus more for drizzling
• 5 cups (20 ounces) riced cauliflower
• 2 leeks (5 ounces), tough green ends removed, cut into half moons and rinsed (about 2 cups)
• 5 cloves garlic, smashed
• 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste
• 4 cups vegetable stock
• 2 cups non-dairy milk, plus more to taste, divided
• 1 bunch (10 ounces) asparagus, woody stems removed, cut into ½-inch pieces (about 2 heaping cups)
• 1½ cups (6 ounces) frozen English peas
• Zest of 1 lemon
• ¼ cup thinly sliced fresh basil, plus more for garnish
• 1½ pounds medium red potatoes, cut into ½-inch cubes
• Cold water
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper, for garnish

Instructions Preview

1. In a large pot, heat 2 tablespoons of oliv…
2. Pour in the vegetable stock and 2 cups (48…
3. Meanwhile, in a large pan, heat 2 tablespo…

…and 5 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty