Roasted Vegetable Chowder

Gluten free vegan roasted vegetable chowder recipe
Craving a bowl of comfort? Have I got a soup recipe for you.



Roasted Veggie Chowder

Frost was not on the pumpkin this morning. Not my pumpkin, anyway. Mine's long gone. Turned into a pie. Well, that and it was 80 degrees yesterday. Skateboarders careening by my apartment (at impressive speeds for a Fat Tuesday) wore nothing but Aloha shorts. Welcome to Santa Monica in February.

But what was on my pumpkin- if I still had one?

Pollen, dude. The trees are blooming, doing their sexy spring thang. Bursting. Co-mingling. Giving the bees something to buzz about. And I'm all about having a good time. I believe in love. And bees. But tree pollen, I have to ask you. Why so hostile?

Can't we all just get along?

I am thick and stupid from your assault. Not to mention, dripping from frontal orifices (not the most attractive trait sported by a woman of a certain age, I assure you- though how would you even know? You're a microgametophyte, for goddess sake).

So while your intrepid gluten-free goddess is suffering the slings and arrows from various coniferous and deciduous assaults, forgive me for posting a recipe reprise today. I am too itchy and spike-ridden to bake something new. I need comfort. I am making soup. Roasted vegetable chowder, to be exact. And besides. This one's a keeper from the archives you may have missed.

A rich and flavorful chowder made with roasted vegetables.




Roasted Vegetable Soup Recipe
Vegan and gluten-free roasted vegetable chowder.

Karina's Roasted Vegetable Chowder Recipe

By Karina Allrich October 2008.

This chowder is adapted from a favorite soup recipe in my second cookbook. I've changed a vegetable or two and added wine. It's versatile. And flexible. My kind of recipe.

Ingredients:

1 sweet onion, diced
5 cloves of garlic, peeled
2 medium gold potatoes, scrubbed, diced
1 large sweet potato, peeled, diced
2 large carrots, scrubbed, chopped
2 parsnips, peeled, chopped
2 cups chopped cauliflower pieces
5-6 plum tomatoes, halved, seeded
2 tablespoons extra virgin olive oil
1 teaspoon fennel seeds
2 teaspoons dried thyme
Sea salt and fresh ground pepper, to taste
1 quart of organic vegetable broth
1 cup coconut milk

Instructions:

Preheat oven to 375ºF.

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.

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.

When the veggies are roasted, pour the rest of the broth into a soup pot and bring to a high simmer.

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.

Using an immersion blender puree the soup (don't have an immersion blender? Find one here).

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.

Serve with my Skillet Cornbread, or crispy Brown Rice Tortilla Chips or gluten-free Pumpkin Corn Muffins.

Serves 4 as dinner, 6 as an appetizer.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


For more comfort in a bowl...


Hot and Sour Soup at The Perfect Pantry


TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu...
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time...
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci...
Read more