A chowder is basically a very thick soup or broth. This chowder brings together the perfect pair – carrots and cabbage. It’s a thick, warming, fresh-tasting dish, ideal for lunch or dinner at any time of year. Make this carrot and cabbage chowder recipe, served on its own or with chunky bread. The only fresh ingredients needed are onion, carrots, cabbage leaves, and either celery leaf herb or celery stalks.
Serves 4
Ingredients
- Olive oil 1 tbsp
- Onion 1 medium, chopped
- Cabbage 5-6 leaves, finely shredded (I used an electric chopper)
- Carrots 4 large, roughly diced
- Celery leaf herb, large bunch roughly chopped (or 2 celery stalks, finely sliced)
- Garlic 2 cloves, crushed or 1/2 tsp garlic powder
- Ground ginger 1 tsp
- Ground cumin 1 tsp
- Split red lentils 250g
- Vegetable stock 1 litre
- Sugar 2 tsp
- Balsamic vinegar 1 tbsp
- Salt and pepper, to taste
Method
Step 1
Heat the oil in a large pan and fry the onion, garlic and celery leaf herb (or celery stalks if using) until softened, but avoid browning the onions.
Step 2
Add the cabbage and carrots. Mix to combine well. Stir in the cumin and ginger, cooking gently for a few minutes.
Step 3
Add the lentils and vegetable stock, stirring well. Bring to a light boil. Then either cover and reduce the heat to a simmer and cook for 30-40 minutes, or transfer into a thermal cooker outer pot and leave to cook for 1-2 hours.
Step 4
Once the chowder is ready, add the sugar and balsamic vinegar. Season well, according to taste. Make this carrot and cabbage chowder recipe served on its own or with chunky bread.
