An easy way to get your veggies in is to combine a whole bunch at once, and this chowder will help you do just that! Bonus points to you if you prepare a double or triple batch. We all know planning ahead, with large quantity meals, saves us in the long run.
I initially prepared this soup for The Paleo Porn Family Dinner in Chicago. It was served as the first course and everyone finished their bowls to the very last drop.
Not only will this soup keep you warm through the winter, it’s also a sneaky way to get your kids to eat their veggies.
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2-3 lbs white sweet potatoes, peeled & diced
1 onion, diced
2 lbs parsnips, peeled & diced
1 head garlic, minced
1/2 lb organic rainbow carrots, peeled and diced
1 head cauliflower, chopped fairly small
sea salt, to taste
dried thyme, to taste
4-5 tablespoons coconut oil, melted
1 can full fat coconut milk
1 quart vegetable broth
2-3 cups water
fresh parsley (optional)
Preheat your oven to 375°F.
Prepare the sweet potato, onion, parsnip, garlic, cauliflower and carrots. In an extra-large mixing bowl, toss to evenly combine. Transfer mixed vegetables to multiple glass baking dishes. (I used a 10×15 rectangular dish plus my entire family of Pyrex baking dishes.)
Season each batch with a pinch of sea salt and a healthy shake of dried thyme.
Drizzle coconut oil over the seasoned veggies and toss until evenly coated.
Transfer dishes to the oven and cook, uncovered, for 45-50 minutes, stirring at least once halfway through roasting.
Transfer roasted vegetables to a large stockpot, add coconut milk and vegetable broth. Cover and bring to a boil over medium heat. Simmer 10-15 minutes.
Using an immersion blender, blend until smooth and all lumps have disappeared. Reach your desired consistency by adding 1 cup of water at a time and re-blending.
Serve with a garnish of minced parsley and sprinkle of sea salt.