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14th & 15th March 2020

Alexandra Palace

Thyme, Mustard, Butter Bean & Root Vegetable Chowder with Salty Crispy Cabbage by Soph Gordon

Thyme, Mustard, Butter Bean & Root Vegetable Chowder with Salty Crispy Cabbage by Soph Gordon

Soph Gordon will be joining us at the show to lead a cookery demo. Why not try her incredible Thyme, Mustard, Butter Bean and Root Vegetable Chowder with Salty Crispy Cabbage recipe?

For the chowder: Serves 3-4
1 medium white onion – diced small
1 leek, small dice (white + light green part only)
3 cloves of garlic – minced
4-5 thyme sprigs, leaves removed and chopped
2 tsp dried oregano
1 large parsnip – peeled and chopped (bite size)
1 cup chopped (cubed) butternut squash
1 cup chopped (cubed) sweet potato
1.5 heaped cups of cauliflower florets – chopped small
2 tbsp Dijon mustard
salt + pepper to taste
2 tbsp nutritional yeast
3-4 tbsp oat milk
1/4 cup lemon juice
3 1/2 cups vegetable stock
1 tin butter beans – drained + rinsed well

Salty crispy cabbage ingredients:
1/4 head of a green cabbage, cut into 1/2 inch slices
2 tbsp coconut aminos
1 tbsp soy sauce
½ tsp smoked paprika
salt + pepper
Other optional seasonings: celery salt, caraway seeds, nigella seeds

Optional sides: Sourdough, savoury granola/toasted nuts + seeds, coconut yoghurt

What to do:

  1. Preheat your oven to 180 degrees celcius and line a baking tray with baking paper – set aside.
  2. On a medium heat, in a dash of water, sauté your onions until soft and translucent. Add your leeks and continue to sauté until soft. You may want to add a dash more water if it starts to dry up here, then add your garlic, thyme and oregano.
  3. Once fragrant, add your parsnip, squash, sweet potato and cauliflower. Season here and stir well before adding the mustard, nutritional yeast, oat milk and lemon juice. Add the vegetable stock and bring to the boil.
  4. Once your pot is boiling, stir and then lower the heat to simmer. Let the vegetables cook until tender – usually 15 minutes or so.
  5. Whilst your chowder is simmering, place the cabbage onto the lined baking paper along with the coconut aminos, soy sauce, paprika, salt and pepper (and any other additions). Mix well to make sure the cabbage is coated and place the tray into the oven. Bake for around 10-12 minutes, or until the cabbage has slightly browned and getting slightly crispy. You will have to flip a few times while roasting.
  6. Once the parsnips, squash and potato are soft, remove from the heat. Ladel half of the chowder into a separate bowl and set aside. Using a hand/up-right blender, carefully blitz the remaining chowder in the pot until smooth.
  7. Put the other half of the chowder back into the pot along with the drained and rinsed butter beans. Season here if necessary.
  8. Bring the pot back to the bowl to allow it to heat through with the beans added.
  9. To serve, ladle the chowder into bowls, top with the salty crispy cabbage and a thick slice of sourdough. Add any other additional toppings here and dig in!

Find more amazing recipes from Soph on her website.

At Vegan Life Live, Soph will lead a cookery demo, teaching us how to make Bali Garden Stew. Her demo takes place on Saturday 10th February at 13.00-13.30. All cookery demonstrations and lectures at Vegan Life Live are free to attend after entry.

Book entrance tickets now