Chowder With Cashews
Ijanric
Don't worry if you don't finish it all! Chowder tastes even better when you reheat if after a night in the fridge.
People: 1
50 min

Ingredients

40 ml
Almond Milk
3
Asparagus
0.5
Avocado
4 leaf
Basil
0.75
Carrot
15 gr.
Cashews
0.75 tbsp
Dill
0.5 tbsp
Lemon
9 gr.
Nutritional Yeast
0.75 tbsp
Olive Oil
0.5
Onion
1 tbsp
Parsley
30 gr.
Spinach
190 ml
Stock
50 gr.
Sweet Potato

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Prep

  1. Peel and cut your sweet potato so that they all have a similar size and shape.
  2. Wash and cut your asparagus so that they all are a similar size.
  3. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your basil, carrot, dill, onion and parsley.
  5. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add carrot and onion, and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Sweet Potato and fry for 15 minutes.Then add Asparagus, fry for 10 minutes.Finally, add Spinach and fry for 5 more minutes.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add almond milk and lemon and mix.
  2. Add Avocado, Basil, Cashews, Dill, Nutritional Yeast and Parsley on top.