Vegan Creamy Mushroom Potato Spinach Chowder: A Hearty Soup Season Delight
As the days grow cooler, there's nothing quite like a comforting, hearty bowl of soup to warm you up from the inside out. Today, I'm excited to share a recipe that captures the spirit of soup season - Creamy Vegan Mushroom Potato Spinach Chowder. This thick and velvety chowder is not only incredibly delicious but also a celebration of nourishing, plant-based ingredients. Whether you're following a vegan diet or simply looking to expand your soup repertoire, this recipe is sure to become a family favorite.
Benefits of the Ingredients:
Before we dive into the recipe, let's explore some of the health benefits that these wholesome ingredients bring to the table:
Mushrooms: A source of vitamins, minerals, and antioxidants, mushrooms are celebrated for their immune-boosting properties and hearty texture.
Potatoes: Rich in vitamin C, fiber, and potassium, potatoes provide heartiness and nutritional value to our chowder.
Spinach: Packed with vitamins A, C, and K, as well as iron and folate, spinach adds a vibrant green touch and a nutritional punch.
Garbanzo Beans: Also known as chickpeas, these legumes contribute plant-based protein and fiber, enhancing the soup's satiety factor.
Coconut Milk: The secret behind our creamy base, coconut milk lends both richness and healthy fats to the chowder.
Creamy Vegan Mushroom Potato Spinach Chowder Recipe:
Ingredients:
1 tablespoon avocado oil
2 cloves garlic, minced
8 oz (about 2 cups) mixed mushrooms, sliced
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 can (15 oz) garbanzo beans or cannellini beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 cups spinach, chopped
1 teaspoon dried thyme
1 teaspoon onion powder (or to taste, adjust to your preference)
1 teaspoon Old Bay seasoning (or to taste, adjust to your preference)
Salt and pepper to taste
1 can (13.5 oz) coconut milk (full-fat for creaminess)
Fresh parsley or chives for garnish (optional)
2 tablespoons cornstarch (mixed with 2 tablespoons cold water to form a slurry)
Instructions for Instant Pot:
Start by sautéing the minced garlic in the avocado oil using the Instant Pot's sauté function. Cook for about 1 minute until fragrant.
Add the sliced mushrooms to the Instant Pot and sauté for approximately 5-7 minutes until they release their moisture and begin to brown.
Stir in the diced potatoes and dried thyme. Continue cooking for an additional 2-3 minutes, occasionally stirring.
Pour in the vegetable broth, and add the drained garbanzo beans (or cannellini beans) and corn kernels.
Lock the Instant Pot lid in place, set the pressure release valve to the sealing position, and select manual or pressure cook mode for 8 minutes.
After the cooking cycle is complete, allow a natural release for about 10 minutes before carefully releasing any remaining pressure.
Open the Instant Pot, and stir in the chopped spinach. The residual heat will gently wilt the spinach.
Season the chowder with salt, pepper, onion powder, and Old Bay seasoning to your taste. Adjust the seasoning as needed.
Create a cornstarch slurry by mixing cornstarch with cold water until smooth.
Turn on the Instant Pot's sauté function again and bring the chowder to a gentle simmer.
Gradually pour the cornstarch slurry into the simmering chowder while stirring continuously. This will help thicken the chowder. Simmer for a few minutes until the desired thickness is achieved.
Once thickened, turn off the sauté function.
Stir in the coconut milk, allowing the flavors to meld together for a few minutes while the chowder remains on the warm setting.
Taste the chowder and adjust the seasoning if necessary.
Serve your Creamy Vegan Mushroom Potato Spinach Chowder hot, garnished with fresh parsley or chives if desired.
Instructions for Stovetop:
To prepare the chowder on the stovetop, follow the same ingredients and instructions as provided for the Instant Pot, using a large soup pot or Dutch oven. When simmering the chowder after adding the cornstarch slurry, continue to simmer on the stove until it reaches your desired thickness.
Estimated Nutrition Facts (per serving):
Calories: 280
Protein: 8g
Carbohydrates: 33g
Dietary Fiber: 6g
Sugars: 4g
Fat: 15g
Saturated Fat: 11g
Vitamin A: 108%
Vitamin C: 58%
Calcium: 9%
Iron: 20%
Suggested Servings: This recipe yields approximately 6 servings.
Optional Ingredients:
Feel free to customize your chowder by adding diced carrots, celery, or red bell peppers for extra flavor and color.
Storage Recommendations:
Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chowder for longer storage. To enjoy it again, simply thaw and reheat gently on the stove or in the microwave.
How to Serve:
Creamy Vegan Mushroom Potato Spinach Chowder stands deliciously on its own, but you can elevate your meal by serving it with a slice of crusty bread or a side salad. A sprinkle of fresh herbs, such as parsley or chives, adds a delightful finishing touch.
Warm up your soup season with this hearty and creamy chowder, where spinach takes the spotlight. Whether you're a seasoned vegan or simply seeking wholesome and satisfying dishes, this recipe is a wonderful addition to your menu. Hope you enjoy this delicious, and warming, Creamy Vegan Mushroom Potato Spinach Chowder!
Disclaimer:
The information in this recipe is intended for general informational purposes only. It is not a substitute for professional medical, nutritional, or dietary advice. If you have dietary restrictions or health concerns, please consult with a healthcare professional or registered dietitian for personalized recommendations. The estimated nutrition facts are based on the ingredients and serving sizes mentioned, and actual values may vary. Always verify nutrition information for accuracy, particularly if you have dietary restrictions or allergies. Adjust and modify this recipe according to your dietary preferences and requirements, and enjoy your meals responsibly in alignment with your individual needs and health goals.
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