Supeq Vegetable Chowder

Makes 8 cups.

This simple vegetarian chowder proves that making delicious soup doesn’t have to be an all-day project! Here, Supeq Spice adds an umami bass note to the lightly sweet vegetal flavors of the soup, while lemon keeps things bright. Ready in just 30 minutes, this chowder is hearty enough serve as dinner, perhaps with a tender green salad and a loaf of crusty rye.  

Don’t skip the blending step — it creates creamy silkiness without adding dairy — but be sure to leave about two-thirds of the soup unblended for texture. If you’d like to make a pescatarian version, add a handful of peeled shrimp or chunks of cod or haddock to the pot after you’ve completed the blending step. Cook on medium-low until the shrimp or fish are just cooked through, then turn off the heat and add the herbs.

2 tablespoons extra virgin olive oil
3 leeks, cleaned and thinly sliced into half-moons
2 fennel bulbs, diced (fronds reserved)
1 teaspoon sea salt
1 tablespoon plus 1 teaspoon Supeq Spice
1½ pounds red potatoes, diced
4 cups vegetable stock
2 teaspoons lemon zest
2 teaspoons lemon juice
¼ cup parsley, dill, or reserved fennel fronds, chopped

Put the oil into a large Dutch oven set over medium heat. Add the leeks, fennel, and salt and cook until vegetables are soft, about 10 minutes. Stir in the Supeq Spice and cook until fragrant, about 30 seconds.

Add the potatoes, vegetable stock, and 1 cup of water to the pot and bring to a simmer. Reduce the heat to medium-low and simmer until the potatoes are tender, 10–15 minutes. Use an immersion blender to partially blend the stew but be sure to leave plenty of chunky vegetables. (Alternatively, transfer one-third of the stew to a blender, purée, then return to the pot.)

Turn off the heat. Stir in the lemon zest and juice, the remaining teaspoon of Supeq, and the herbs or fennel fronds. Taste and add salt if needed.