Creamy Roasted Vegetable Chowder

Roasting the veggies before adding them to the soup is the key to adding a ton more flavor to this amazing tasting soup.  Some coconut milk adds creaminess but still keeps the overall taste light.


Toss the veggies onto a baking sheet and toss with oil and a bit of salt and pepper. Bake for 20 minutes, then place under broiler for 5-10 minutes or until the take on a nice golden color.

Before adding the roasted veggies into the pot, mash the roasted garlic up with a fork until smooth then stir into the soup.

If you add the kale too soon it will lose its vibrant green color and turn brownish-green. So wait until the last 5 minutes then stir it in.


Creamy Roasted Vegetable Chowder
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 sweet potato, diced
  • ½ butternut squash, diced
  • 1 potato, peeled & diced
  • 1 red pepper, diced
  • 1 onion, finely diced
  • 3 cloves garlic, whole
  • 1 cup corn
  • 1-2 Tbsp olive oil
  • 4 cups GF vegetable stock
  • 1 cup canned chickpeas, drained & rinsed
  • 14oz canned coconut milk (light or full fat)
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • ¼ cup fresh parsley, chopped
  • 1 cup kale, stemmed & finely chopped
  1. Try and chop all the veggies the same size, about ½" cube. Place sweet potatoes, squash, potato, red pepper, onions, corn, and whole garlic cloves on a large rimmed baking sheet and toss with 1-2 Tbsp olive oil and sprinkle with salt and pepper. Roast at 375°F for 20 minutes, then broil for the last 5-10 minutes or until they turn golden in color.
  2. While veggies are roasting, bring stock to a boil in a large stock pot along with chickpeas.
  3. Once veggies are done, take a fork and mash up the garlic until smooth then place everything into the pot and add remaining ingredients except the parsley and kale. Bring to a boil, and reduce to a light simmer for 20 minutes.
  4. Five minutes before serving stir in kale and parsley.



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