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Creamy Roasted Vegetable Chowder

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    Though traditionally made with heavy cream, milk, flour, and butter, this lightened-up chowder packs in the produce.

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    1 sweet potato, diced1 yellow-fleshed potato, diced1 red bell pepper, seeded and diced1 onion, diced1 cup (250 mL) sliced cremini or button mushrooms1 cup (250 mL) frozen or fresh corn kernels1 Tbsp (15 mL) coconut oil or extra-virgin olive oil2 garlic cloves, minced4 cups (1 L) vegetable stock (not sodium-free)1 - 14 oz (398 mL) can full-fat coconut milk1 1/2 cups (350 mL) cooked chickpeas1 Tbsp (15 mL) lemon juice1/2 tsp (2 mL) sea salt1/2 tsp (2 mL) ground black pepper1/4 tsp (1 mL) grated nutmeg1/2 cup (125 mL) finely chopped fresh parsley

    Preheat oven to 375 F (190 C).

    On large, rimmed baking sheet, toss potatoes, bell pepper, onion, mushrooms, corn, and oil. Roast for 25 minutes. Transfer to large pot and stir in garlic, stock, coconut milk, chickpeas, lemon juice, salt, pepper, and nutmeg. Bring to a boil, reduce to a simmer, and cook, uncovered, for 25 minutes. Before serving, stir in fresh parsley.

    Serves 5.

    Each serving contains: 393 calories; 9 g protein; 23 g total fat (19 g sat. fat, 0 g trans fat); 42 g total carbohydrates (10 g sugars, 7 g fibre); 361 mg sodium

    source: "Vegan Comfort Foods", alive #387, January 2015

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    Creamy Roasted Vegetable Chowder

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