Pea and Potato Chowder

This creamy potato, pea, and leek chowder is a comforting, flavorful dish that's perfect for cozying up on chilly days. The leeks and garlic sautéed in oil form a fragrant base, while the coconut milk and vegetable broth create a rich, velvety texture. With hearty potatoes, peas, and a touch of white wine, it’s a satisfying, dairy-free soup that’s enhanced with fresh dill for a burst of flavor. Serve it hot for a wholesome, warming meal.

Ingredients: 

• 6 cups water

• 2 tablespoons neutral oil

• 1 medium leek, white and pale green parts only, thinly sliced, rinsed, and patted dry

• 4 garlic cloves, thinly sliced

• 3 tablespoons all-purpose flour (regular or gluten-free)

• 1 cup cold water

• 1 lb baby potatoes, cut into thick wedges

• 5 cups vegetable broth

• 1⁄2–2 teaspoons salt, to taste (will depend on whether your broth is salted)

• freshly ground black pepper, to taste

• 1 cup full-fat coconut milk

• 1 cup frozen peas

• 1 tablespoon soy sauce

• 1⁄4 cup dry white wine

• 1⁄4 cup coarsely chopped dill, plus sprigs for serving

Instructions: 

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic,
   sautéing for 3–4 minutes, until soft and fragrant. 
2. Add the flour to the hot oil and vegetables, and stir to incorporate. Cook for about 1 minute. Slowly whisk in the 1 cup of cold water to form a smooth, thick, gravy-like sauce. Add the vegetable broth and whisk to combine. 
3. Add the potatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are fork-tender. 
4. Stir in the coconut milk, frozen peas, soy sauce, and white wine. Let simmer for another 5 minutes to allow the wine to reduce and the flavors to meld. 
5. Remove from heat and stir in the chopped dill. 
6. Serve hot, garnished with extra chopped dill.