Potato Chowder

Ingredients

• • 1 tbsp vegetable oil

  • 1 tbsp finely chopped garlic

  • 1 tbsp finely chopped ginger

  • 1 inch stick of cinnamon

  • 2 small whole bay leaves

  • 4 spring onions (or 8 green onion), thinly sliced (including whites)

  • 1 medium carrot, diced

  • ½ cup edamame beans or peas (fresh or frozen)

  • ½ cup corn kernels (fresh or frozen)

  • ½ cup diced asparagus (or green beans)

  • 1 cup broccoli or cauliflower pieces (or mix of both)

  • 1 cup chopped green cabbage

  • 1 cup chopped spinach (fresh or frozen)

  • 6 cups water

  • 3 tbsp veggie chick’n soup base

  • ½ cup water for thickener

  • 2 tbsp cornstarch for thickener

  • ½ tsp black pepper

  • ½ tsp chilli powder

  • ½ tsp allspice

  • ½ tsp salt

  • 2 tsp sugar

  • 1 tsp apple cider vinegar (or lemon juice)

Preparation

• 1. Heat oil in a large pot over medium heat.

  2. Toss the garlic, ginger, cinnamon, bay leaves, and onions in the oil for one minute.

  3. Add the remaining vegetables, and sauté for 2 minutes on high heat.

  4. Stir in the water and soup base, bring to a boil, and cook for 10 minutes.

  5. In a separate bowl, use a fork to mix the cornstarch with ½ cup water, then pour it into the soup, stirring constantly until slightly thickened.

  6. Stir in the pepper, chilli powder, allspice, salt, and sugar, and turn off the heat.

  7. Allow soup to stop boiling on the stove, and let stand on the stove for 5 minutes.

  8. Stir in the vinegar, taste, and salt if necessary.