Vegan Potato, Leek & Artichoke Chowder: A cozy, cold-weather soup without a drop of dairy

Step 1

Heat the oil in a large pot over medium heat. Add the leeks, celery, carrots, the salt, and a few grinds of black pepper. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.

Step 3

Add the garlic and sauté for 1 minute more. Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes.

Step 5

Let cool slightly, then transfer one-third of the soup to a blender along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Stir in the water, as desired, to thin. Add the dill and the remaining 2 tablespoons lemon juice. Season to taste with more salt and pepper and serve.

Step 7

Garnish with more dill, the chives, and a drizzle of olive oil.

Step 9

Leftover soup can be stored in the fridge for three to four days. Avoid freezing.

Step 11

Yield: Makes 6 servings

Step 14

Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.