1

ABOUT THE RECIPE:

Hearty Cauliflower, Sweet Potato and Celery Chowder is filling and delicious!

MAKES 8 to 10 SERVINGS

2

INGREDIENTS:

1 small bunch celery, with some leaves, chopped
½ medium head cauliflower, cut into bite size florets
2 medium/large sweet potatoes, peeled and chopped
6 carrots, sliced or chopped
1 can (about 15 ounces) white beans, drained and rinsed
¾ cup chopped fresh parsley
8 to 10 cups vegetable broth, plus more as needed
Sea salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Put the celery, cauliflower, sweet potatoes, carrots, beans and parsley in a large soup pot. Add the broth, plus more if needed, to equal the same level as the vegetables. Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, for 40 to 50 minutes, until the vegetables are tender.

Transfer 4 cups of the soup to a blender and process until smooth. Pour the blended soup back in to the soup pot and cook for 5 to 10 minutes, until heated through. Season with salt and pepper, to taste. Serve piping hot.

Ingredients

Directions

1

ABOUT THE RECIPE:

Hearty Cauliflower, Sweet Potato and Celery Chowder is filling and delicious!

MAKES 8 to 10 SERVINGS

2

INGREDIENTS:

1 small bunch celery, with some leaves, chopped
½ medium head cauliflower, cut into bite size florets
2 medium/large sweet potatoes, peeled and chopped
6 carrots, sliced or chopped
1 can (about 15 ounces) white beans, drained and rinsed
¾ cup chopped fresh parsley
8 to 10 cups vegetable broth, plus more as needed
Sea salt, to taste
Freshly ground pepper, to taste

3

INSTRUCTIONS:

Put the celery, cauliflower, sweet potatoes, carrots, beans and parsley in a large soup pot. Add the broth, plus more if needed, to equal the same level as the vegetables. Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, for 40 to 50 minutes, until the vegetables are tender.

Transfer 4 cups of the soup to a blender and process until smooth. Pour the blended soup back in to the soup pot and cook for 5 to 10 minutes, until heated through. Season with salt and pepper, to taste. Serve piping hot.

Cauliflower, Sweet Potato and Celery Chowder
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