It’s time again for another Secret Recipe Club post. I was so excited when I was assigned The Mommy Bowl because I am a follower of her blog and we have been leaving comments on each other’s blogs for some time now. Reading the tagline of Deanna’s blog, “Filled with the gluten-free, dairy-free good stuff,” you know that she and I have A LOT in common.
There were so many great recipes to choose from, but I ultimately decided to make one of her wonderfully nourishing chowder recipes since this season is filled with so many sweets and treats. I also had all but one of the ingredients (I didn’t have tahini) on hand for her Broccoli Red Pepper “Cheddar” Chowder, so the decision was made.
I doubled the recipe since I had quite a bit of broccoli in the freezer, eliminated the coconut oil, and substituted cashew butter for tahini, but otherwise I made the recipe as written and it was great. This chowder served as lunch for me for most of the week.
Thanks Deanna!
INGREDIENTS
1 T. coconut oil (Use water instead to sauté. Add more if veggies stick)
1 onion, chopped
1 potato, diced
1/2 red pepper, chopped
2 1/4 cups gluten-free veggie broth
1 t. whole mustard seed
1/2 t. ground mustard seed
1 t. ground cumin
1/2 t. salt
A few generous grinds of pepper
1 large clove garlic, minced
1 small head broccoli, cut into bite-size pieces
1/3 cup nutritional yeast
2 T. tahini (I used cashew butter)
1 T. lemon juice or more to taste
In a 2 quart kettle, heat the onions, red pepper, potato, mustard seed and cumin. Sauté several minutes until onions begin to soften (add water if the vegetables begin to stick). Add the garlic.
Add the broth and pepper. Bring to a simmer. Simmer 5 minutes. Add the broccoli and continue to simmer until potatoes are soft and broccoli is tender. Remove from heat.
Using a stick blender or regular blender, puree the soup. If you so desire, you can scoop out a few pieces of broccoli before you puree it. Leave some chunks since this is a chowder, not a cream soup.
Add the nutritional yeast, cashew butter and lemon juice. Salt and pepper to taste if desired (I didn’t).
For a printable version of this recipe click HERE.
