THIS recipe has some ingredients I normally would not have because of cost but some of the readers may like to try this.

Creamy Vege Chowder

Serves 4-to-6
For the cream
About 2½ cups cauliflower (broken into florets)
½ cup cashews
½ cup water
Salt to taste
For the chowder
2 carrots
2 small potatoes (red is nice)
1 large kumara
¼ teaspoon thyme
Salt to taste
Optional: Parsley or spring onions

COVER the cashews with the water and leave to soak for at least four hours or overnight.
Roughly chop the carrots, potatoes and kumara and place in a saucepan with salt and thyme. Add enough water to just cover the vegetables. Bring to the boil, then lower the heat and simmer for 20 minutes.

Drain, retaining some of the cooking water in case it is needed later.
Cook the cauliflower until soft and drain. If you have a blender, place the cauliflower, the cashew nuts and the water they were soaking in, and salt into the blender and blend until smooth.

If you do not have a blender, place all the ingredients into the pot and mash. The cream will not be as smooth but will be just as tasty.

Fold the cauliflower cream over the vegetables and stir well. If chowder is too thick, add a little of the cooking water.

Check the seasoning and, if you wish, sprinkle over some chopped parsley or spring onions. Enjoy.

Recipe by Budget Advisory staff

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