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.

RoastedVeggieChowder1

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.

 

RoastedVeggieChowder1

Creamy Roasted Vegetable Chowder

Marla Hingley
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8

Instructions
 

  • Try and chop all the veggies the same size, about 1/2" 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.
Tried this recipe?Let us know how it was!

 

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One Comment

  1. This soup looks so good. I can’t wait to try it!!! Thanks for all the great recipes you share.

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