{recipe} Creamy Garden Chowder


in Raw Food Recipe

Honestly, I can’t even believe how good this looks! Callie, you have OUTDONE yourself! Truly! My favorite part about it is the vibrant colors and flavors, with the truly creamy flavor in the end, without the use of nuts, seeds, or dairy. THAT is something exceptional.

My second favorite part? My GRACIOUS it is easy! And the ingredients are easy to find! LOVELY!

Creamy Garden Chowder

1 stalk of celery (I use celery hearts, include the leaves!)
1 cup of carrots
1 small zucchini, chopped
1/2 red bell pepper, chopped
1/4 cup olive oil, plus a touch more to drizzle on top
1/2 cup water
1 shallot (or, 1-2 Tbsp of chopped onion)
1 clove of garlic
1 tsp sea salt

Blend all ingredients in blender until warm. Mine had a bit of steam, but only read 85-90 degrees on the thermometer. Drizzle with olive oil and garnish with chopped red bell peppers and lemon-pepper seasoning.

PLEASE TAKE NOTE! We were psyched when Callie England {rawxy} agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Callie’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Callie and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

ANY QUESTIONS? COMMENTS ON THIS CHOWDER OR RAW FOOD? WANT TO PERSONALLY THANK CALLIE FOR MAKING A CREAMY SOUP WITHOUT NUTS? Don’t be shy! Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to Callie or her recipe in some way! πŸ™‚



IMG_0437This recipe is an old favorite. I make either this recipe or something like it almost every week. Even my husband is obsessed with our zucchini soups! πŸ™‚

If you’re familiar with our Raw Food Jump-Start, you know that I teach you EXACTLY how to make any soup into a dressing, but in this case I didn’t even make a change.

OK, SO… I just used the soup – as is! – and drizzled some olive oil with salt, pepper, and the juice of a lime on top of spiralized cucumbers and carrots. THEN I spiralized some beet to throw on top.

And that was a 5-minute meal using the cup of leftover soup I had in the fridge!!

Today I have some spiralized goodies waiting in the fridge because I went ahead and prepped some extras. SO I’ll probably make a fun pesto or some other quick blender recipe OR I might be super lazy and just use oil and vinegar. We shall see! But for me, the key is to work with what I have, be prepared, and keep it fresh.

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