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Winter Vegetable Chowder with Mustard & Lemon

5 from 9 reader reviews
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
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Ingredients

Crispy Cabbage

  • ¼ head green cabbage, cut into ½-inch slices cut into 1/2 inch slices
  • 2 teaspoons olive oil
  • sea salt and ground black pepper, to taste
  • optional seasonings: Old Bay, celery salt, caraway seeds, nigella seeds, za'atar, whatever you like!

Chowder

  • 1 tablespoon olive oil
  • 1 large yellow onion, small dice
  • 1 leek, small dice (white and light green part only)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 2 parsnips, peeled and chopped
  • 1 small celery root, peeled and chopped
  • 3 cups of small cauliflower florets
  • 1 ½ tablespoons grainy mustard
  • sea salt and ground black pepper, to taste
  • 2 teaspoons nutritional yeast
  • 1 teaspoon Old Bay Seasoning
  • 3 tablespoons lemon juice
  • 3 ½ cups vegetable stock

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Pour the 2 teaspoons of olive oil over top, season with salt and pepper and add any spices you like. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Slide the sheet into the oven and roast the cabbage for 13-17 minutes, or until browned on the edges and crispy in parts. You'll have to flip the cabbage around a few times while it's roasting. Keep it warm.
  • Make the chowder. Heat the olive oil in a large, heavy soup pot over medium heat. Add the diced onions to the pot and sauté until soft and translucent, about 5 minutes. Add the leeks and continue to sauté until the leeks are soft, about 5 minutes more. Add the minced garlic and thyme to the pot and cook until fragrant, about 1 minute, stirring constantly.
  • Add the chopped parsnips, celery root, and cauliflower florets to the pot and stir to coat in the oil. Add the grainy mustard, salt + pepper to taste, and Old Bay. Stir to coat all the vegetables in spice. Add the lmeon juice to the pot and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and celery root pieces are tender, about 15-20 minutes.
  • Carefully ladle half of the chowder into an upright blender and carefully purée until smooth. Pour the puréed portion of chowder back into the soup pot and bring it back to a boil. Check the chowder for seasoning, adjust if necessary, and serve hot with some crispy cabbage on top

Equipment

Recipe Notes

  • Feel free to mix it up vegetable-wise, maybe swapping in some squash, sweet potatoes and carrots for more of a deep orange chowder.
  • You could add some cooked white beans for an extra hit of satiation too.
  • Also, be aware of your the salt additions. Old Bay seasoning is quite salty.
A creamy and dreamy winter vegetable chowder with mustard, lemon and crispy cabbage on top. Wholesome comfort food for cold days.