One of my favorite winter soups growing up was New England Clam Chowder! I loved the combination of hearty potatoes, with a creamy base and chewy pieces of clam. Finding a vegan soup that satisfies this craving has been a mission of mine! This Sea Vegetable Chowder is what I’ve been whipping up lately when I want something hearty and with deep umami flavor. The sea vegetables in this recipe come in the form of kelp powder, but you can use dulse flakes, kombu or even chopped sea palm. Kelp powder is probably the least “fishy” of all the sea vegetables, and each one has it’s own unique flavor profile. Sea vegetables are a rich source of minerals and vitamins, and should have an important place in our day to day diet.
For the plant milk in this recipe that creates the creamy base, I used unsweetened oat milk, but there are planty of great options that would all work beautifully. Just make sure to get unsweetened and unflavored in order to avoid clashing flavors!
Are you interested in more winter soup recipes? Check out this round-up of 6 vegan soups to have right now!
- ¼ cup water
- 1 large white onion, diced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 2 cups shiitake mushrooms, chopped
- 2 teaspoons vegetarian bouillon
- 1 teaspoon kelp powder
- ¼ teaspoon pepper
- 1 teaspoon thyme, chopped
- 3 small potatoes, peeled and cubed
- 2 cups vegetable stock
- 2 cups plant milk
- ⅓ cup all purpose flour
- Sea salt to taste
- In a stock pot, heat the ¼ cup of water over medium heat and add the onion,, celery, and garlic to the pot. Turn the heat to low and simmer the onions and celery until the onion is soft and translucent. Add the mushrooms and cook for another 3-5 minutes, adding more water if necessary.
- When the mushrooms are tender, add the bouillon, kelp powder, pepper, thyme, potatoes, and vegetable stock. Stir well and bring to a simmer.
- Meanwhile, whisk together the plant milk and all purpose flour. Add to the soup and cook until the potatoes are tender and the soup has thickened, or about 30 minutes.
- Add more water if needed. Season the soup with sea salt and pepper to taste. Garnish with chopped parsley before serving.
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