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 Chowder Recipe
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.
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
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
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For more comfort in a bowl, browse these recipes from food bloggers:
Hot and Sour Soup at The Perfect Pantry
Crock Pot Recipe for Sausage, Peppers and Cannellini Bean Stew at Kalyn's Kitchen
Vegan Un-Chicken Roasted Vegetable Soup from Book of Yum
Tuscan Vegetable Soup at Recipe Girl
Elise's fabulous Corn Chowder at Simply recipes
Roasted Root Vegetable Chowder at Hogwash
Spicy Red Lentil and Tomato Soup from Andrea's Recipes