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Rosemary Broccoli Potato Chowder
The fragrant rosemary makes this chowder especially flavorsome. Prepared in a crock-pot, this plant-based chowder is simple and delicious.
Prep Time 10 minutes
Total Time 16 minutes
Servings 8
Ingredients
- 8 large potatoes of your choice peel, if desired
- 1 large onion chopped
- 8 cups vegetable broth
- 4 cups broccoli spears
- 1 sprig fresh rosemary
- 1 tsp dried rosemary crushed
- instant mashed potato flakes to thicken, if desired
- 3 dashes cayenne powder
- 1/4 cup nutritional yeast
- 1 tsp Bragg aminos
- salt and pepper to taste
Instructions
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Peel and chop potatoes and onion. Place in crock-pot with vegetable broth.
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Using a mortar and pestle, crush the dried rosemary to bring out the flavor. Add to potatoes and broth in the crock-pot.
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Add broccoli spears and remaining ingredients (except salt and pepper). Stir well.
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Cook on low for 6 hours or until potatoes are fully cooked.
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Using either a potato masher or immersion blender, blend and mash the potatoes and broccoli.
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Add salt and pepper to taste. Stir in instant mashed potato flakes to thicken further, if desired.
