Veggie Chowder
[Vegan]

For the Creamy Base:

1. Wash and dice half of cauliflower, peel, and dice the parsnip.
2. Dip into boiling water, add salt and cover with lid.
3. Reduce the heat and let in simmer for about 10 minutes or until soft.
4. In the meantime, dice onion and garlic and sauté until translucent.
5. When ready, transfer to a food processor and blend with all the rest of creamy ingredients until smooth.
6. Transfer to a pot and set aside.

For the Veggies:

1. Cut the florets of half of the cauliflower into smaller pieces, wash, and slice the carrots and drop them into ½ cup of boiling water.
2. Reduce the heat and simmer in ½ cup of water with a pinch of salt for 5 minutes.
3. Add frozen corn, stir well and cook another 5 to 10 minutes.
4. In the meantime, sauté the mushrooms on heated oil until golden brown.
5. When ready, mix all with creamy base.
6. Add parsley, adjust the taste and thickness.