A hearty and comforting vegan version of the traditional Norwegian fish and vegetable chowder, this Vegan Fiskesuppe is packed with flavor and nutrients.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 potatoes, diced. 3 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup chopped cauliflower florets. 1 cup chopped mushrooms. 1 nori sheet, crumbled. 1 tsp dried dill. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. For about 5 minutes, or until softened, saut. Add the diced potatoes and cook for three more minutes. Add the almond milk and vegetable broth. Bring to a low boil. Put in the mushrooms, chopped cauliflower, nori sheets that have been broken up, and dried dill. Add pepper and salt to taste. Simmer for 15 to 20 minutes, or until the vegetables are soft. Serve hot with fresh parsley chopped on top.
Steve
