Description
Warm your soul with this hearty chowder filled with roasted root vegetables, creamy broth, and fresh herbs—perfect for cozy winter nights.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 cup parsnips, chopped
- 1 cup celery, diced
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Chop carrots, potatoes, parsnips, celery, and onion into bite-sized pieces. Toss them in a bowl with olive oil, minced garlic, salt, pepper, and herbs until evenly coated.
- Spread the vegetable mixture on a baking sheet in a single layer. Roast for about 30 minutes or until golden brown and tender.
- In a large pot over medium heat, pour in vegetable broth and bring it to a simmer once your vegetables are roasted.
- Carefully add roasted veggies into your simmering broth and stir gently to combine.
- Pour in heavy cream (or coconut milk) and stir until well combined. Adjust seasoning as needed.
- Transfer to bowls and savor each spoonful of this comforting chowder.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added protein, consider incorporating beans or lentils. Swap out vegetables based on preference or seasonal availability. Blend a portion of the chowder for an extra creamy texture before serving.