Cauliflower and white bean chowder
A creamy-tasting chowder where the potatoes and beans do the thickening. A good one for a cold evening, with crusty bread.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Cut the cauliflower into small florets and slice the stalk. Scrub the potatoes and cut into 1.5 cm dice. Drain and rinse the cannellini beans and the sweetcorn. Finely chop the onion and celery, crush the garlic and chop the parsley.
- Put the cauliflower, potatoes, beans, sweetcorn, onion, celery and garlic in the slow cooker. Add the smoked paprika, crumble in the stock cube, pour in 500 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the cauliflower and potatoes are very tender.
- Crush about a third of the soup with a potato masher, or give it 2 or 3 short pulses with a stick blender, so it is thick but still chunky.
- For the last 20 minutes, stir in the oat milk and put the lid back on to warm through.
- Season with salt and black pepper, stir in most of the parsley and serve in bowls with the rest on top.
Tip Mash a few potato pieces against the side of the pot to thicken it more. Use frozen sweetcorn if you have no tin open.
Per portion
| Energy | 522 kcal |
| Protein | 25 g |
| Carbohydrate | 84 g |
| of which sugars | 25 g |
| Fat | 6 g |
| of which saturates | 1 g |
| Fibre | 22 g |
| Salt | 2.84 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- cannellini beans1 tin
- potatoes300 g
- sweetcorn1 tin
- onion1
- celery stick1
- garlic2 cloves
- smoked paprika1 tsp
- vegetable stock cube1
- oat milk150 ml
- parsley½ bunch
