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Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

There's nothing better than soup gone chowder, with great textures and flavor, In this delicious recipe, fresh basil pairs with sweet potato and cauliflower, a delightful combo. This chowder is great year-round.
Makes Six 1½ cup servings
Preparation Time: 20 minutes
Cook Time: 35 minutes


• 3¼ cups vegetable broth
• 4 large shallots, minced
• 1/2 cup chopped celery
• 6 cups cauliflower florets (about 1 medium head)
• 1 cup chopped red bell pepper
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1½ cups)
• 1 bay leaf
• 1 cup unsweetened soy milk
• 2 tablespoons finely chopped fresh basil
• Kosher salt to taste
• Freshly ground black pepper to taste


1. Heat 1/4 cup of the vegetable broth in a large saucepan over medium heat. Add the shallots and celery and saute for 5 minutes. Add the remaining 3 cups broth and 1 cup water and bring to a boil. Add the cauliflower, bell pepper, sweet potato, and bay leaf and bring to a boil.

2. Reduce the heat, cover, and simmer for 20 minutes. Re- move the bay leaf.

3. Add the soy milk. For a heartier consistency, puree all of the soup in batches or just half the soup. Add the basil and season with salt and black pepper.

Did you know?
Cauliflower is at its best from December to March. Unlike broccoli and cabbage, cauliflower lacks green chlorophyll because the florets are protected by the leaves; that's why it's white.

Per Serving (1/6 Of Recipe):
92 calories; 1.1 g fat; 0.2 g saturated fat; 9.8% calories from fat; 0 mg cholesterol; 4.4 g protein; 18.5 g carbohydrate; 8.6 g sugar; 4.2 g fiber; 723 mg sodium; 94 mg calcium; 1.4 mg iron; 90.5 mg vitamin C; 3857 mcg beta-carotene; 0.9 mg vitamin E


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