Vegetable Chowder
Ingredients
Cashew Cream
- 3/4 cup raw cashews
Vegetable Chowder
- 2 T olive oil
- 1 yellow onion
- 3 medium carrots
- 2 stalks celery
- 2 cloves garlic
- 2 cups green beans
- 2 red potatoes
- 15 oz white beans
- 40 oz vegetable broth*
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- cashew cream
Almond Flour Biscuits
- 2 eggs (omega-3, room temperature)
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil
Instructions
For the Cashew Cream
- Bring 1/2 cup water to a boil in kettle or small pot on stovetop.
- Pour boiling water over 3/4 cup raw cashews and allow to sit for 30 minutes to an hour.
- In a blender, combine 3/4 cup soaked cashews with ~1/4 cup soaking water. Blend until creamy. Set aside.
For the Vegetable Chowder
- Chop 1 onion and 2 garlic cloves.
- Dice 3 medium carrots, 2 stalks celery and 2 red potatoes.
- In large pot, heat 2 T olive oil over medium heat.
- Sauté 1 chopped onion, 3 diced carrots, 2 stalks diced celery and 2 chopped garlic cloves for 8-10 minutes, until softened.
- Add 2 diced potatoes, 2 cups chopped green beans, 15 oz drained white beans, 40 oz vegetable broth, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp thyme. Simmer for 20 minutes, or until potatoes are cooked.
- Stir in cashew cream, add salt if needed, and serve.
For the Almond Flour Biscuits
- Preheat oven to 375 F
- In a large bowl, whisk 2 room temperature eggs.
- Stir in the following: 2 ½ cups almond flour, 1 tsp baking soda and ½ tsp salt
- Stir in ¼ cup coconut oil until well combined (oil should be liquid, if it’s not liquid, melt and cool as it shouldn’t be “hot.”)
- Drop by 1 T onto baking sheet brushed with oil.
- Bake for 13-15 minutes.
- Yields ~20 biscuits.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.