Recipe Vicki Ravlich-Horan | Photography Ashlee deCaires

Hearty and nutritious this vegan (don’t hold that against it) chowder is packed full of goodness. We served it in our funky bread bowl made from one of Volare’s handcrafted breads.
I like to keep this chowder chunky so don’t blend it at all. The key is to chop all the vegetables so they are the same size. This means the potato and kumara are cut into quite small cubes which will break down a little, naturally thickening the chowder.

2 tbsp extra virgin olive oil
½ onion, diced
2 celery stalks, diced
½ a leek, finely sliced
1 carrot, diced
250g potato, diced (floury variety like Agria)
250g kumara, peeled and diced (I used an orange Beauregard variety)
4 cups vegetable stock

In a large pot heat the oil and add the onion celery, leek and carrot. Sauté, stirring often until the onion is soft. Add the potato and kumara along with the stock and bring to a simmer. Cook for about 30–40 minutes or until the potato and kumara are falling apart. Check and adjust the seasoning just before serving.

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