This Root Vegetable Chowder is hearty and warm. The recipe uses turnips rather than potatoes, which give you the same creamy texture. The chowder features delicious flavors including sage, thyme, and vegan bacon made from rice paper.  

Root Vegetable Chowder [Vegan]

Advertisement

Ingredients

For the Soup:

  • 1 tablespoon avocado oil
  • 1 tablespoon minced garlic
  • 1 large yellow onion
  • 8 stalks diced celery
  • 1 cup diced rainbow baby carrots
  • 3 parsnips, peeled and cubed can sub for potatoes or peeled zucchini
  • 1-3 cup veggie broth
  • 1-3 cup oat milk
  • 1 can corn, drained and rinsed well
  • 3 heads kale
  • 1/2 cup nutritional yeast
  • fresh thyme
  • fresh sage
  • pinch sea salt & pepper

For the Rice Paper Bacon:

  • 2 sheets rice paper
  • 3 tablespoons tamari
  • 1 tablespoon agave
  • 2 tablespoons nutritional yeast (can sub for any gluten free flour)
  • 1 teaspoon paprika
  • 1 teaspoon liquid smoke
  • pinch sea salt & pepper
Advertisement

Preparation

For the Soup:

  1. Heat avocado oil in a large pot then add garlic, onion, celery, sage, and thyme in a large pot. dice the baby rainbow carrots and add them in with the veggie broth and oat milk once the onions are translucent.
  2. Wash, peel and dice the turnips into small cubes and add them into the pot. the liquid should be just barely covering the mixture – add a bit more veggie broth & oat milk if you need. keep heat on low and keep pot covered.
  3. Once the turnips have softened (should take 20-30min), mix in nutritional yeast then remove pot from heat and use your immersion blender to blend the soup. make sure your immersion blender is on the highest level and blend until soup is completely creamy. if the soup isn't getting creamy, add it back to the heat to soften up a bit more before blending again.
  4. Return pot to heat and mix in kale and corn. I soaked my kale in a tbsp of avocado oil and the juice of half a lemon to soften it up and take away some of the bitterness, but you can just add it in directly. top with additional sage and thyme and serve with rice paper bacon. feel free to cut your rice paper bacon into bits and mix into the soup – note that if you're saving your soup for later, the bacon will taste best added in fresh.

For the Rice Paper Bacon:

  1. Preheat oven to 400°F. add water to a shallow plate or bowl. take 2 rice paper sheets and dunk them into the water for 5 – 10 seconds so that they mold together to form one. lay it down on a cutting board and chop into bacon strips – note the strips shrink a tiny bit when heated.
  2. In a mixing bowl whisk together the tamari, agave, nutritional yeast, liquid smoke, paprika, sea salt & pepper. dip each rice paper strip into the mixture and layout on a parchment-lined baking tray. repeat with each strip
  3. Bake strips for 8 – 10 minutes – keep a close eye on them, they burn easily so check them after 8 minutes to see where they're at
  4. Serve immediately!
Advertisement
Advertisement
Advertisement