# Components:
→ Vegetables
01 - 1 medium head cauliflower, cut into small florets
02 - 1 large carrot, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 stalk celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Base & Seasoning
07 - 3 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil or unsalted butter
10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white or black pepper
14 - 1/2 teaspoon salt, or to taste
→ Optional Garnishes
15 - 2 tablespoons fresh chives or parsley, chopped
16 - Shredded cheese or plant-based cheese
# Directions:
01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour and eliminate raw taste.
04 - Gradually whisk in vegetable broth, ensuring no lumps remain. Add potatoes and cauliflower florets.
05 - Season with thyme, smoked paprika, pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
06 - Stir in the milk and simmer for an additional 5 minutes.
07 - For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée, then return to the pot.
08 - Taste and adjust seasonings as needed.
09 - Ladle into bowls and serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.
