When the weather is cold and I mean arctic temperature cold I love a big bowl of warm chowder.
This is one of my favourites. I hope you enjoy.
(makes about 10.5 cups (2.5 L))
what you’ll need:
- 2 tbsp (30 mL) Avocado Oil
- 2 cups (500 mL) Green Cabbage, medium dice
- 1-1/2 cups (375 mL) Cauliflower, finely chopped
- 1 cup (250 mL) Russet Potato, medium dice
- 1 cup (250 mL) Fennel, medium dice
- 1 cup (250 mL) Carrot, medium dice
- 1 cup (250 mL) Cooked Chickpeas, see tips
- ½ cup (125 mL) Dried Quinoa, rinsed thoroughly
- 2 sprigs Fresh Thyme
- 2 tbsp (30 mL) Sea Salt
- 4 cups (1 L) Quick Porcini Stock
- 4 cups (1 L) Water
- 2 cups (500 mL) Kale, roughly chopped
- ½ cup (125 mL) Pesto Sauce
- 3 tbsp (45 mL) Coconut or Apple Cider Vinegar
instructions:
1. In a large saucepan warm oil over medium heat.
2. Add cabbage, cauliflower, potato, fennel, carrot, chickpeas, quinoa, thyme and salt. Stirring often cook until vegetables become aromatic; about 2-3 minutes.
3. Add stock and water and bring to a boil. Turn heat to low and simmer until quinoa is cooked and mixture has thickened; about 35-45 minutes.
4. Remove from heat and add kale, pesto sauce and vinegar. Cover pot and set aside until kale is soft; about 5-10 minutes.
5. Check seasoning. Add salt and more pesto sauce if needed.
Serve immediately and enjoy.
chef jordan’s tips:
- Canned chickpeas can be used in this recipe. Be sure to completely strain and dry the beans before using.
