Roasted Vegetable 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.
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.