This is the happiest experiment to come out of my kitchen in a long time! I wanted a low-FODMAP soup, which is not an easy task, since most soup gets their flavor from onions and garlic, both as ingredients chopped into the soup as well as infused in the broth used. Additionally, vegan chowder or cream-based soups usually get their creaminess from cashews. None of the above equal low-FODMAP, and all are a nightmare for those of us with IBS (irritable bowel syndrome).
Keep reading because a star was born! Winter Vegetable Chowder, Vegan gets its yummy allium umami base flavor from a magical combination of leek greens (low-FODMAP), a touch of miso and nutritional yeast. For the creaminess, I used almond milk and raw sunflower seeds. Thyme is the perfect herb to accompany the base and add a Fall-Winter touch, with a slightly holiday-reminiscent scent.
I couldn't believe how rich this chowder tasted! Oh, and my house smelled great for days after making this soup! I wanted to stay cozied up under a blanket and just eat more of this Chowder. Fan-tested, I tried this out on my non-vegan partner who devoured it all down before he could ask what was in it. I'm going to be making this a lot this Winter.
I love Swiss Chard as an addition to Winter Vegetable Chowder! Chard has just the right amount of structure to hold up to a hot soup, while remaining low-FODMAP. You could use kale instead, which is a bit sturdier with higher fiber, or spinach, which will probably wilt too much and become slimy in a soup. Chopped zucchini or green bell pepper could be a good green swap if you don't have anything leafy. Or, throw in a few broccoli crowns.
Vegan Winter Vegetable Chowder would make a great cup of soup as an appetizer or light lunch before your holiday meal, but watch out! It tastes so good, it's hard not to go back for seconds and fill up on the hearty soup. The complex carbs from the potatoes and carrots plus the fiber makes this chowder satisfy your hunger for hours. And if you'd like to turn it into a meal on its own, serve with a cornbread muffin and stir in some sliced, browned Beyond Sausage into the soup while reheating.
If you make this vegan, low-FODMAP and gluten-free recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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