Dill, Mustard, + Butter Bean Chowder
So finally uploading this cozy as heck chowder after I’ve made it on repeat for approximately 4 times, and yes I am writing this post up the day I am launching it out on the internet, because that’s just typical fashion of mine. I mean what would a Sunday look like if I wasn’t rushing to type up a new recipe for you to make throughout your week?
I always try to keep to easy and accessible for my Sunday recipes, so they come together in less than 60 minutes flat, whilst incorporating lots of texture, vibrance, and ultimate satisfaction. I am a sucker for stews/chowders/soups or whatever you want to call them, so that’s why you’ve seen a lot of those on here. Cooking seasonally with fresh ingredients like root vegetables which makes up 98% of this recipe definitely cuts cost, and seasonal ingredients make the flavours 100 times richer.
These one pot wonder dishes as I call them, are the only things on rotate this busy season of life. I usually don’t delve into what I do behind the scenes a lot as I try to hold space for myself whilst still sharing who I am and what I love on the internet. However, I recently started a new job in marketing, it’s something that I love but it comes with a lot of time, effort, and energy. This space and community has enabled me to escape from those multiple emails a day, to crunching numbers, and everything in between, so I so thank you for being here.
Stay cozy there sweet friends,
Dill, Mustard, + Butter Bean Vegetable Chowder
Print the recipe HERE
Recipe inspired by Sophie Gordon
2 Tbsp Olive Oil
1/2 medium white onion (diced)
2 cloves garlic (minced)
3 medium carrots (diced into discs)
1 large parsnip (diced into discs)
1/2 head of cauliflower florets
1/2 tsp dried dill
1/2 tsp cumin
1/2 tsp rosemary
3 Tbsp yellow mustard
3 Tbsp nutritional yeast
1 stock cube
6 cups water
1 can butter beans
5 cups cubed butternut squash
2 large handfuls kale
Method: In a dutch oven or deep pot over medium heat, add the olive oil, onion, garlic, carrots, parsnip, and cauliflower florets. Sautee until slightly soft, adding the herbs cooking further for almost 5 minutes. Add the mustard and nutritional yeast. Next, add in the water, stock cube, drained and rinsed butter beans, and the butternut squash. Cook covered for 20-30 minutes until all the veggies are cooked through. Add half the soup to a blender and blend on high until smooth, and adding it back to the pot. Fold in the kale until wilted and enjoy!