4 celery stalkssliced down the middle length-wise and then thinly sliced
4potatoeschopped into small cubes
16ozshredded cauliflower1 lb shredded (rice cauliflower would work)
4 garlic cloves through a garlic press
1 1/2tspcelery seed
1/3tspred pepper flakes
4cupswater or vegetable broth
3 cupscoconut milkUse less if you want thicker chowder
3 tbspcoconut aminos
Salt and pepper to taste
Take all the seasonings (except bay leaves) and blend or mix in a bowl. If you have whole seaweed, then blend it to powdery granules. Set these both aside.
Add olive oil to large pot and saute chopped onion for 1 minute. Then add sliced celery. Stir occasionally. Cook until starting to be translucent. About 7 minutes.
Stir in potatoes that have been cut in small cubes. Stir continually. Potatoes will be coated and starting to cook. Cook for just 1 minute.
Add 1 cup of water and 2 Tbsp of the herbs and 2 Tbsp of seaweed. Cook for 7 minutes.
Stir in shredded zucchini, cauliflower and minced garlic. Add the rest of the water, bay leaves and the remainder of the seasoning mix and the seaweed mix. Cover. Stir every 5 mins. Cook 15 minutes.
Add the coconut milk, lemon juice, coconut aminos, and nutritional yeast. Cover, and cook on medium/low for 1 - 1 1/2 hours, until vegetables are done. However, this can continue to simmer. Simmering is where it all comes together and where the magic happens. If you can let it simmer for 2 hours, it will only get better.
Remove bay leaves and discard. Garnish with chopped fresh parsley
Quick (no stirring or continual adding) Crockpot version - Put all the ingredients in the crockpot and cook overnight on low or put on in the morning and have it ready for dinner.