This ultra-creamy chowder is packed with tender cauliflower and vegetables.
2 Tbsp Coconut Oil
In a large soup pot, heat the coconut oil over medium-high heat. Add the leeks, carrots and celery, and cook for 3-4 minutes to soften. Mix in the cauliflower and parsley. Reduce heat to low, cover and steam for 10 minutes.
Mix the miso in 1 cup of water to dissolve. Add to the steamed vegetables along with the remaining water, potato, salt and pepper. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes or until potatoes are tender. Ladle half of the hot soup into a blender, taking care to transfer both the chunky and the brothy soup elements. Add the Cashews to the pitcher and blend until completely smooth. Return the blended mixture to the pot with the remaining soup, stir in the dulse flakes and allow the soup to sit for a minimum of 5 minutes before serving to allow the dulse to fully hydrate.
Adjust seasonings as desired.
Serve warm with fresh chives on top and extra black pepper.
Makes 10 cups (6 servings)
Submitted by Julie Morris