This is what you’ll need.
- 2 bundles of asparagus
- 1 cup of corn or however much you want to add
- 2 large sweet potatoes
- clove of garlic
- 1/3 of a cup of Parmesan cheese
- teaspoon of salt
- tablespoon of lemon juice
- teaspoon of pepper
- 2 cartons (900ml each) of vegetable broth – mine was no salt
- tablespoon of dill
- oregano leaves
- basil leaves
- 1 large onion (2 if you like onion)
- 2 tablespoons of corn starch
I cut the ends off one bunch of asparagus. When the chowder is done, you can fry them for a few minutes and put the tips on top of the bowl of soup as a garnish.
The rest of the asparagus I took the woody ends off and placed them in the blender with the vegetable broth. I then added the garlic, cheese, salt, lemon juice, pepper, dill, oregano, basil and a chopped onion to the blender and turned it on.
I did it twice – half the ingredients in each blender full.
I then put the liquid in a slow cooker and turned it on high.
Next take your sweet potato and cut it up into small cubes. If you like bigger chunks, that’s cool as well. I prefer smaller pieces so they don’t overpower the taste of the soup.
Place the cubes and corn in the slow cooker and cook on high till the sweet potatoes are soft.
Like a knob, I forgot to take a picture of the finished product but here’s a shot of what it will basically look like when it’s finished.
Once the broth is finished cooking, add two tablespoons of corn starch to thicken it up a little before serving. Make sure you mix the corn starch in cold water before adding it to the broth to prevent clumping.
If you’re a vegan, you can easily vegan-ize this recipe by taking out the cheese and it shouldn’t change the taste drastically.
Play around with the recipe until you find the blend that works best for you.