Name: Chunky Vegetable Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup white wine; 2 red onions – diced; 2 cloves garlic – crushed; 4 large or 6 medium potatoes – diced (about 1cm pieces); ½ large red capsicum – diced; 1 bunch asparagus – trimmed and cut into 1-2cm lengths (tips can be longer); ½ head broccoli – cut into small pieces; 1 cup frozen corn kernels; ½ cup frozen peas; 6 cups vegetable stock; ½ tsp chilli flakes (optional, to taste); 1 400ml tin coconut milk (or substitute your favourite plant based milk); Salt & pepper (optional, to taste)

Chunky Vegetable Chowder

This is a hearty soup that can be served as a starter, or it can be the whole meal, for lunch or a casual dinner. It is a great option for a make ahead meal, as it stores and reheats well from the fridge. To keep the salt/sodium level lower for this dish, make your own vegetable stock. Click here for instructions on how. To keep the fat content of this soup down, you can substitute the coconut milk with your favourite plant based milk. This recipe can easily be adapted to the ingredients you have at hand. If you don’t like, or don’t have capsicum or asparagus, then feel free to use other vegetables like zucchini, green beans or mushrooms. In fact, this soup can be a good way of using up fresh vegetables that have been in the fridge a little bit too long, and are starting to go limp. Alternatively, if you don’t have any fresh vegetables available, you can also use chopped frozen vegetables of your choice. I would keep to using the potatoes and the corn, as this give the soup its chowder feel.