The beet

Warm up with this comforting and nutrient-dense Cheesy Cauliflower and Sweet Potato Chowder, perfect for transforming a blustery winter day into a cozy one. This filling soup is sure to add warmth and flavor to your day!

About Chef Anwar

Chef Anwar has spent over 10 years working in the health, wellness and fitness industry. During his time Whitson’s, Anwar contributes his strong knowledge of food preparation, urban farming and gardening while developing new menu items. Anwar is proud to specialize in vegan cuisine and kick his recipes up a notch while using in season fruits, vegetables, and herbs.

Cheesy Cauliflower and Sweet Potato Chowder

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 2 cups cauliflower florets
• 1 cup diced sweet potato
• 2 teaspoons chopped fresh thyme1 bay leaf
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup whole-wheat flour
• 2 cups low-sodium no-chicken broth or vegetable broth
• 2 cups reduced-fat milk
• 1 cup shredded Cheddar cheese, plus more for garnish
• ¾ cup frozen corn kernels
• 1 teaspoon white-wine vinegar

Directions

1. Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until soft, about 5 minutes. Add cauliflower, sweet potato, thyme, bay leaf, salt and pepper. Cook, stirring occasionally, for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add broth and milk and bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the vegetables are soft, about 10 minutes.

2. Stir in cheese, corn and vinegar. Cook, stirring, until the cheese is melted and the corn is hot, about 3 minutes more. Discard the bay leaf. Serve sprinkled with more cheese, if desired.

Contributed by Anwar Rasheed, Chef Manager, Camden, NJ