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|| |
- 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
- 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.
- While veggies are roasting, bring stock to a boil in a large stock pot along with chickpeas.
- 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.
- Five minutes before serving stir in kale and parsley.