Roasted Vegetable Paleo Chowder

I made this recipe as the first course for the Paleo Porn Family Dinner and it was a big hit!

It is filling too, so if you find yourself cooking for some vegetarian friends or family members, this is a great dish to serve. You don’t even have to tell them it’s Paleo.

Vegan Vs. Paleo

Many people would have you believe that the Paleo crowd and the vegetarian/vegan crowd are mortal enemies, but that is not true.

The animal product issue is a highly contentious one, but aside from that, we have a lot in common.

We’re both health conscious.
We tend to exercise, avoid smoking and avoid drinking alcohol in excess.
We both tend to value organic over conventional produce.
We also agree that lots of vegetables are good for you

…and that’s where this chowder comes in to play.

Kid Friendly Too

If you have kids that don’t want to eat their vegetables, or if you’re just sick of making salads, this vegetable chowder is a great way to get your veggies in (whether it’s served to you and/or your kids).

It’s full of flavor, it doesn’t look like vegetables, and small children can be easily fooled.

This soup is a much better option than any of those canned soup varieties that add unwanted ingredients and definitely won’t stock as many vegetables as I’ve included.

Stock Up On Soup This Winter

This Paleo Chowder is tasty enough to be kid-friendly, and with winter coming, it’ll keep you warm on those cold January days.

I’m a fan of salads all year round, but you can definitely change it up and keep warm at the same time with this veggie-filled soup. After all, part of living a Paleo lifestyle includes eating seasonally. And the root vegetables used in this recipe make great use of winter vegetables especially since they keep so well.

Yield: 10 cups soup

Ingredients

1 onion, peeled & diced
2-3lbs white sweet potatoes, peeled & diced
1 head of garlic, minced
2lbs parsnips, peeled & diced
1/2lb organic rainbow carrots, peeled and diced
1 head of cauliflower, chopped small
coarse ground sea salt, to taste
dried thyme, to taste
4-5 tablespoons coconut oil, melted
1 quart vegetable broth
1 can (13.5oz) full fat coconut milk
2-3 cups water
fresh parsley (optional)

Directions

Preheat the oven to 375°F.
Prepare and dice the onion, sweet potato, garlic, parsnip, cauliflower and carrots. Toss to evenly combine the vegetable mixture in an extra large mixing bowl or spread between multiple large-size bowls. Transfer mixed vegetables to multiple glass baking dishes. (I used a 10x15 rectangular dish along with my whole family of rectangular Pyrex dishes.)
Season each dish with a sprinkle of sea salt across the top and shake a large amount of dried thyme over all the veggies.
Drizzle melted coconut oil across the top of the seasoned veggies and toss to combine the seasoning and oil so everything is coated.
Transfer baking dishes to the oven, uncovered, and cook for 45-50 minutes, tossing at least once halfway through roasting.
Transfer roasted vegetables to a large stockpot, add vegetable broth and coconut milk, cover and bring to a boil over medium heat. Simmer for 10-15 minutes.
Using an immersion blender, blend until mixture is smooth and all vegetable lumps are gone. Add 1 cup of water at a time and blend again with the immersion blender until you reach your desired consistency.
Serve warm with a pinch of sea salt and a garnish of fresh minced parsley on top. Store leftovers in the fridge.
Enjoy! :)

Roasted Vegetable Paleo Chowder

Vegan Vs. Paleo

Kid Friendly Too

Stock Up On Soup This Winter