I used to love seafood, far more than I ever liked any other meat. It also boasts so many health benefits so for a long time i allowed myself to keep seafood in my diet. As my plant-based journey progressed (and continues to progress), I ate less and less seafood and haven't missed it at all to be honest.
Having recently learned more about the disastrous effects that the seafood industry is having on the planet I've made the decision to consciously cut out seafood. Which low and beyond means, having not eaten any seafood for months, i'm now craving it 😑
Hence this weeks Souperfood Chowder recipe. It's hearty, it's super nutritious and it has a wonderful taste of the ocean! This one is all about the taste of the ocean, there's no imitation of any seafood textures in here, but the taste is just beautiful!
Our Souperfood Chowder is available to buy online for delivery around Edinburgh & Central Scotland.
Or if you want to make it yourself read on...
Ingredients (serves 4)
400ml soya milk
1x tbsp olive oil
2x tbsp seaweed
1/2 tsp black pepper
1x clove garlic
400g can butter beans, drained
1x corn on the cob
1/2 stock cube
- Get your quinoa on to cook in a small saucepan. Simply add 200ml water to the quinoa, bring to the boil, then reduce to simmer for approx 8-10 mins until the quinoa is cooked. It can be slightly undercooked for this recipe as we will be adding it to the chowder so it will cook further here.
- Peel and quarter the onion and place in a small saucepan with the soya milk, seaweed and black pepper. Put this on a low heat and warm gently. You do not want this to boil or it will create a skin on the milk which doesn't look very appetising (it won't affect the flavour like burnt dairy milk does, but it just doesn't look very tasty).
- Next start the base of the chowder in a large pan. Half the leek vertically and rinse well under cold water to remove any dirt. Then slice into half moons.
- Heat a drizzle of olive oil in the base of your saucepan, then add the leek and crush your clove of garlic in there too. Allow to saute for 5 minutes until the leeks soften and become vibrant green.
- Meanwhile slice the corn from the cob. Stand it on it's end, and slice down the edge of the cob, repeating around the full circumference of the corn on the cob.
- Add the corn to the pan along with the cores (these add to the flavour whilst the chowder cooks and can be removed at the end).
- Drain and rinse the butter beans and add these to the pan now too.
- Next add the water and stock cube and bring to the boil and then simmer for 10 mins.
- By now your soya milk should be warmed through and the flavours of the onion & seaweed absorbed into the milk. This should take between 5-10 mins, give it a taste, if you want a more intense flavour, leave it to heat gently for a bit longer. Gentle heat is the key here to ensure the flavour infuses through the milk without getting that skin to the milk.
- Once you're satisfied with the flavour of your soya milk pour the milk through a sieve, catching the milk in a jug but holding back the onion and seaweed.
- Once your chowder has been simmering for 10 mins now you can add your cooked drained quinoa and the soya milk mix. Stir through, taste and adjust seasoning to our taste.
- Remove from heat. Chop the chives and stir through.
- Serve with topped with a teaspoon on seaweed flakes; I'd highly recommend Mara Seaweed Kombu.
- This is a super satisfying and nutritious meal served as it comes 😊