Root Vegetable and White Bean Chowder

Hearty, warming soups are essential this time of the year!  Although you can easily just buy soup already made, there is just something wonderful about making it yourself and having an aromatic warming soup simmering away on the stove for dinner. I like to make a batch of soup on the weekend, then eat it for a few days to make it easier during the week.  Plus it always tastes even better the next day!  The recipe I am sharing with you today features root vegetables, which are perfect this time of the year.  This soup is hearty, and rich tasting comfort food, but it is actually healthy!  It happens to be dairy free and vegan, is packed with plenty of veggies and fiber, but it is really satisfying and delicious!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 35 minutes | Ready in: 40 minutes

Ingredients

• 2 tsp olive oil or avocado oil
• 1 small white onion, diced
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 carrot, halved and sliced thickly
• 1 rutabaga, diced
• 1 parsnip, diced
• 2 1/2 cups filtered water
• 1 large yukon gold potato, diced
• 1 small yam, diced
• 1 cup full fat coconut milk
• 1 15 oz can white beans, drained
• 3 Tbsp nutritional yeast
• 3 Tbsp cornstarch dissolved in 3 Tbsp filtered water

Instructions

1. In a large pot, heat the oil, and add the onions and garlic.  Sautee for 5 minutes until softened.
2. Add the thyme, sea salt, pepper, carrots, rutabaga, parsnip, and water and bring to a boil.  Lower to a simmer and let cook about 15-20 minutes until the veggies are softened, then add the potato and yam and cook for another 10 minutes until softened.
3. Add the coconut milk and nutritional yeast and bring back to a boil, then ad the cornstarch mixture and cook until thickened.
4. Remove from heat and add the arugula.  Stir until wilted.
5. Serve!