When I prepare dinner, I try to make sure there’s something for everyone. This chowder accomplishes that in one pot and is a colorful variation on an old favorite. It cooks up quickly and provides a balanced meal rich in nutrients, all in one satisfying bowl.

Steps

1. In a large pot over medium heat, sauté onion in oil until soft (about 3 minutes). Add celery, carrots, sweet potatoes, corn, thyme, and stock. Simmer 5 minutes. Add enough rice milk to cover the vegetables. Bring to a boil, reduce heat, and simmer until vegetables are soft (about 20 minutes).
2. Remove from heat and add dissolved cashew butter. Partially purée using a handheld blender. Add kale, return to heat, thin to desired consistency with water or stock, and cook until kale is tender. Season to taste with salt and pepper and serve.