I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.
Ingredients:
1/2 onion, roughly chopped
4-5 celery stalks
4 large carrots, peeled
4 medium to large sized potatoes, peeled and cut in quarters
1 - 19 ounce can chickpeas, drained and rinsed.
4 cloves garlic, minced
1 tsp ground thyme
1 tsp dried oregano
1/2 tsp smoked paprika
salt and pepper to taste
5 cups vegetable broth
Directions:
1. In a good sized food processor (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits.
2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove.
3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove.
4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.
5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.
6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture.
7. Let cool for 5 minutes and serve with warm yummy rolls.
This recipe is adapted from Deryn's recipe at Running on Real Food.
