Sweet and spicy, this chunky chowder will take you to the islands!
2 large sweet potatoes, peeled and cubed
800 g / 28 oz canned chopped tomatoes with basil
3 celery stalks, chopped
1 large onion, chopped
2 green chilli peppers, chopped
1½ cups lite coconut milk
1 tsp dried thyme
2 tsp garlic salt
¼ tsp cayenne pepper
In a large stock pot, bring sweet potatoes and enough water to cover to a boil. Simmer covered for 10 minutes.
Add remaining ingredients to the pot and simmer until all vegetables are tender, stirring frequently, for about 20 minutes. Taste and adjust seasoning as needed.
You will be truly nurturing your family with this nourishing and satisfying vegan soup.
Thank you to John Eric from ‘The Vegan Menu’.
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