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