Garden Chowder

This is a hearty creamy veg­etable soup that has quickly become a favorite in our family! It is a perfect meal for a cold winter evening and a great way to use those seasonal winter vegetables! You can mix and match the veggies as to what you may have on hand.

Ingredients:

1 chopped onion

2-3 T canola oil

2 cup each diced potato, cau­li­flower, carrot and broc­coli

6 cups water

6 cups chicken broth (6 cups water plus 6 tsp chicken-like seasoning) 

4 tea­spoon salt

6 garlic cloves or 1-2 tsp of garlic powder

1 cup flour 

4 cups plain soymilk

2 T minced fresh pars­ley (2 tsp dried)

1 T onion powder

1-2 tsp dried basil 

1-2 cups vegan cheese sauce

Instructions:

In a large pot, saute onion in oil until tender. Add veg­eta­bles, water, chicken broth, salt; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk in the blender and blend until smooth; stir into pan. Allow to thicken at a low temperature. Add the pars­ley and other spices. Stir in the cheese sauce.  Yield: 12-16 servings. This chowder freezes very well also! Just allow room for expansion.