Savoury Cauliflower Chowder





I wouldn’t say that I have ever been a big meat eater, at least not for as long as I have taken care of my own food, and more than four years ago I went totally vegetarian. Since making this choice I have had to discard some of my recipes because of the heavy emphasis they had on meat but I have tried to adapt as many as I can. Still, I do feel a little annoyed when I find a recipe that sounds amazing only to discover it has meat added seemingly to just tick a box. I appreciate that a lot of people enjoy meat but when a recipe should be vegetarian and they sneak in meat it makes me a little exasperated. Such is the case with lots of the hearty winter soups, loaded with veggies but then cooked in chicken broth or with bacon added in. Fortunately these are pretty easy things to amend and so I bring you a totally vegetarian chowder sure to warm you up on a cold winter night.

Savoury Cauliflower Chowder

2 Tablespoons butter (or margarine for a vegan version)
2-4 Cloves of garlic minced
1 Medium onion diced
2 Medium carrots peeled and diced
2 Stalks of celery diced
1 Head cauliflower roughly chopped
1/4-1/2 Cup flour
4 Cups vegetable broth
1 Cup milk (or nut milk)
1 Teaspoon parsely
1 Teaspoon basil
Salt and pepper to taste




In a stock pot over medium heat melt the butter.

Add you garlic, onion, carrots and celery. My family are fans of garlic so I used four cloves of garlic and loved the rich flavour it had but feel free to use less. Sauté the veggies until they are just starting to soften, 4-5 minutes.

Add the roughly chopped cauliflower all at once and stir, cooking for a further 4-5 minutes

Add the flour and stir to coat for about a minute. I like my chowders on the thicker side so I used 1/3 of a cup flour.

Slowly add the vegetable broth to the veggies stirring constantly.

Slowly add the milk and continue to stir constantly until the chowder comes to a boil and thickens.

Once it has thickened, add in your spices and stir to combine. Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are at your desired softness. Serve hot with crusty bread for the perfect cold weather meal.

I hope that you enjoy, let me know if you try it as I would love to hear how you liked it and if you did anything to make it your own.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.