Vegan Roasted Vegetable Chowder
Gluten Free & Vegan
- 1 Sweet onion (diced)
- 5 cloves Garlic (peeled)
- 2 medium Potatoes (peeled, diced)
- 1 large Sweet Potato (peeled, diced)
- 2 Parsnips (peeled, chopped)
- 2 cups Cauliflower (chopped)
- 5-6 Pulp tomatoes (halved, seeded)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Fennel seeds
- 2 teaspoons Dried thyme
- 1l Organic Vegetable Broth
- 1 cup Coconut Milk
- dash Sea Salt & Pepper to taste
Step 1 – Preheat Oven to 375ºF
Step 2 – Combine the onion, garlic cloves, gold and sweet potatoes, carrots, parsnips, cauliflower and tomatoes in a roasting pan and toss with the olive oil, fennel and thyme. Season with sea salt and fresh pepper, to taste.
Step 3 – Add about a cup of the broth and roast the vegetables for about 45 to 50 minutes, until they are tender. Stir at least once during roasting.
Step 4 – When the veggies are roasted, pour the rest of the broth into a soup pot and bring to a high simmer.
Step 5 – Add the roasted vegetables (including any liquid and all the bits and pieces from the pan). Cover the soup pot and simmer gently for about 10 to 15 minutes.
Step 6 – Using a hand blender puree soup.
Step 7 – Add the coconut milk, stir and taste for seasoning adjustments, and warm through gently. Add more liquid if your soup is thicker than you prefer; if it is too thin, cook a little longer to reduce the liquid.
Photo Credit: Jess