Vegan Sweet Potato Chowder
By Sarah Burchard
Serves 4
Ingredients
1 Tbsp coconut oil
1/2 each yellow onion, diced small
2 ribs celery, diced small
2 cloves garlic, minced
1 tsp fresh ginger, peeled and minced
2 cups Okinawa purple sweet potatoes, peeled and diced large
2 tsp nutritional yeast
*Optional 1 pinch chile flakes
1 1/2 cups water (roughly)
TT salt & black pepper
1-14oz can coconut milk
1/2 head broccoli, cut into tiny florets
2 each green onion, sliced thin
2 Tbsp parsley chopped
1/2 each lemon
Directions
In a large pot, warm the coconut oil over medium-low heat.
Add the yellow onion and celery, season with salt and pepper and cook until translucent.
Add the garlic and ginger and cook 2 minutes more.
Add the sweet potatoes, nutritional yeast, chile flake and water (enough water to barely cover the vegetables). Season with more salt and pepper, bring to a boil over high heat and then lower to a simmer and cook until the potatoes are tender.
Add the coconut milk and broccoli, bring back up to a boil and then reduce to a simmer and cook until the broccoli is tender.
Turn off heat, add scallion, parsley and lemon juice. Taste and adjust with additional salt and pepper if needed.
For more of Sarah’s recipes visit: www.healthylocavore.com