This healthy, vegan Rosemary Potato Apple Chowder is SUCH a veggie party with cauliflower and kale! I’m calling this delicious soup recipe “Gorgeous Girl Chowder” because A) it packs in SO many nutritious vegetables into every single bite and B) it has BIG gorgeous girl energy with exciting flavors and a pizazz that just won’t quit. Repeat after me: we are ONLY here for slurp-worthy soups! While the apple-rosemary-potato blend may surprise you, the flavors work incredibly well. You might remember this zesty, little combo from the Zucchini Latkes with Rosemary Applesauce in my Healthier Together Cookbook, which is one of my ALL TIME favorite recipes for the colder months.
Gorgeous Girl Chowder would also make a way-more-fun vegan Game Day recipe as a delicious swap for over-played chili. It’s very budget-friendly, easy to make, and will make your house smell amazing. It would pair SO well with some of my top-rated vegetarian appetizers like these Healthy Chili’s Southwestern Egg Rolls or these Healthy Baked Cauliflower Corn Fritters!
What makes this healthy vegan chowder so good for you?
Beyond being the most rich, creamy, sweet, and savory spoonful of your life, it sneaks in kale and cauliflower for even more of a health boost! It’s also vegan, paleo-friendly and gluten-free because we use coconut milk in place of cow’s milk, though you could sprinkle a little sharp cheddar on top for even more flavor! To make it completely paleo, you’d just make your vegetable broth from scratch instead of using store-bought.
Here’s even more sneaky health benefits linked to the ingredients inside this chowder recipe:
- Kale: a superfood that’s great for lowering inflammation
- Cauliflower: a cruciferous vegetable that’s known for cancer and disease-fighting properties
- Garlic: an aromatic which has been studied for reversing early heart disease
- Rosemary: an herb that helps fight inflammation
This one-pot recipe is so easy to make
This is one of my easiest vegan one-pot dinner recipes yet. And it only dirties one dish, so clean up is no stress. Here’s how this creamy dairy-free potato soup recipe comes together in one pot:
- First, chop the produce. My rule-of-thumb to make any dish healthier is to always mince your garlic FIRST and add it to the dish at the very end so it maintains it’s powerful health benefits. So, mince the garlic cloves and set them aside. Chop the onion, potato, apple, cauliflower, fresh herbs, and the kale into bite size pieces.
- Next, sauté the vegetables. Warm a large pot over medium-high. add a drizzle of olive oil, onion, potatoes, apple, cauliflower, and a generous pinch of salt. Cook the vegetables until brown at edges.
- Then, add liquid. Add the coconut milk and vegetable broth to the large pot. Bring it to a boil, then reduce heat to simmer, and let it simmer for 20 minutes.
- Add the aromatics. Add the garlic and rosemary to the pot. Mash everything up with a wooden spoon or potato masher to get a chowder like texture.
- Lastly, bring it all together. Stir in the kale and cook until it wilts, about 3-4 minutes. Add more salt to taste and garnish it with shredded cheddar cheese and black pepper if desired.
What to serve with Gorgeous Girl Chowder
I hope you love this Vegan Rosemary Potato Apple Chowder! Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
This recipe makes 2 large or 4 small servings.
- 1 large yellow onion, diced
- 3 cups chopped red or new potatoes (about 3 large red new potatoes)
- 1 apple, chopped
- 3 cups fresh or frozen cauliflower (one 10 oz bag)
- 1 can coconut milk (full fat or low, both are cool)
- 2 cups vegetable broth
- 2 teaspoons chopped fresh rosemary, stems removed
- 4 cloves garlic, minced
- 4 cups kale torn into bite-sized pieces
- Olive oil and fine grain sea salt, for cooking
- Cheddar and black pepper, optional
- Warm a large pot over medium-high, and add a drizzle of olive oil once the pot is hot.
- Add the onion, potatoes, apple, cauliflower, and a generous pinch of salt to the pot. Cook the vegetables until they’re brown at the edges.
- Add coconut milk and vegetable broth to the pot. Bring it to a boil, then reduce the heat and simmer for 20 minutes.
- Add the garlic and rosemary to the pot, then mash everything together with a wooden spoon or potato masher to get a chowder-like texture.
- Stir in the kale and cook until wilted, about 3-4 minutes. Add more salt to taste.
- If desired, garnish with cheddar and black pepper. Serve and enjoy!