Recipe of the Month

Recipe by Chef Kelly Unger of The Rooster & The Carrot Cooking Studio, farm to table cooking classes. Click here to visit the website.
 

Enjoy this super healthy, easy to prepare soup during these stressful times. This soup is plant-based and uses frozen peas and corn this time of year. Please be sure to purchase real sweet potatoes and not yams for maximum health benefit. White and Red Skinned Sweet Potatoes are available at None Such Farm in Buckingham.

Sweet Potato Chowder
Serves 6 to 8

  • 1 large Russet or Yukon Gold potato, skins on, medium dice
  • 4 small Sweet Potatoes (not yams) either orange, white or red skinned, skins on, large dice
  • 1 cup frozen corn, rinsed in warm water to thaw
  • 2 medium carrots, unpeeled, small dice
  • 2 stalks celery, small dice
  • 1 cup frozen peas, rinsed in warm water to thaw
  • ½ to 1 cup mushrooms, chopped
  • 1 medium onion, small dice
  • 2 boxes/8 cups vegetable broth
  • 1 cup plus more if desired cashew milk (or plant milk of choice)
  • Salt and pepper to taste
  • Olive oil for sautéing
  • ½ bunch parsley, chopped
  • Optional: 1 teaspoon of Rosemary and 1 teaspoon of Tarragon

Sauté the onion and mushrooms in olive oil in a 6qt soup pot over high heat until browned. Add the broth, 1 teaspoon salt, several grinds of pepper and all of the remaining vegetables. Stir to combine. Bring to a boil, reduce to a simmer, cover the pot and simmer for 15 minutes. Check for doneness of potatoes. If fork tender, add the milk, Rosemary and Tarragon if using, and stir to incorporate. Add more milk if you prefer a lighter, creamier soup. Taste for seasonings and adjust if necessary. Allow the milk to heat through, uncovered, for a few minutes without coming to a full boil. Add chopped parsley and stir to incorporate. Serve and enjoy!


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