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–+ servings

Asparagus, Cabbage, and Potato Chowder

A hearty and nutrient-packed chowder with asparagus, cabbage, and potatoes, ideal for a nourishing meal that helps ease cramps and boost mood.
Couverts10
Preparation 15 minutes
Preparation time:50 minutes
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Equipment

  • Large Dutch oven or soup pot
  • Measuring spoons and cups
  • Knife and cutting board
  • Immersion or countertop blender

Ingredients

  • 8 cups 1880 ml vegetable broth
  • 1 pound 455 g red potatoes, peeled and diced
  • 1 pound 455 g peeled carrots, roughly chopped
  • 12 ounces 336 g asparagus, cut into 2-inch (5 cm) pieces
  • 1 yellow onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 teaspoon paprika
  • 1 teaspoon celery seed
  • 1 teaspoon dried dill
  • ¼ cup 30 g nutritional yeast
  • 1 head cabbage shredded

Instructions

  • In a Dutch oven or large-size soup pot, combine the vegetable broth, potatoes, carrots, asparagus, onion, and garlic.
  • Cover and bring to a boil.
  • Once boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
  • Stir in the paprika, celery seed, dill, and nutritional yeast.
  • Using an immersion or countertop blender, purée the soup until almost smooth, leaving some chunkiness for texture.
  • Stir in the shredded cabbage and simmer for an additional 20 minutes, until the cabbage is tender.
  • Serve hot.

Notes & Wine Advice

Serving Tip:

This soup pairs wonderfully with a slice of crusty bread for dipping, or serve it as a starter with a light salad.

Wine Advice:

A light Chardonnay or a Sauvignon Blanc complements the freshness of the asparagus and the creamy texture of the chowder.

Nutrition values

Calories: 180 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 2 g | Sugar: 6 g
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Course; Main Course / Soup
Cuisine; United States
Diets; Dairy-Free / Soy Free / Vegan