ABOUT THE RECIPE:

This hearty chowder features cauliflower, sweet potatoes, carrots, celery, and white beans to create a filling potage. It's delicious!

MAKES 8 to 10 SERVINGS

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 (peeling is optional)
• 1 can (14 to 16 ounces) white beans, drained and rinsed
• ¾ cup chopped fresh parsley, plus more for garnish
• 8 to 10 cups vegetable broth, plus more as needed
• Salt, to taste
• Freshly ground black pepper, to taste

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, or 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 more, until heated through. Season with salt and pepper, to taste. Ladle the chowder into soup bowls, garnish with chopped fresh parsley (optional), and serve.