A healthy paleo chowder!?
An awesome health hack is to combine a whole bunch of veggies at once, and this paleo chowder will help get you there.
Chowders tend to have a bad rap in the health food world because traditional recipes for them are loaded with pre-made soup bases and creams.
Plus, throwing a pile of wheat flour crackers on top surely isn’t helping the situation.
When I was growing up, I always craved warm chowder in the winter months. It sounds like a weird thing for a kid to ask for, but my mom made a mean clam chowder and whenever the cold came through, that’s what I wanted.
Chowder is one of the first recipes I made sure to know when I moved out of my parents’ house… but then I went Paleo.
The decision to improve my health with food just means that I get to be creative with the classic recipes I grew up on.
The more I played with this recipe, the more it dawned on me… It really is a shame that more people don’t take advantage of the endless health swaps you can make with a chowder recipe.
It seems silly to me now that so many people still depend on the low-quality foods that are often ingredient bases in many chowder recipes.
This nutritiously delicious veggie bomb has completely wiped the old recipe out of my head. But it still satisfies that same nostalgic craving for chowder that I grew up on!
Make-ahead veggie bomb
Okay… you get bonus points if you prepare a double or triple batch of this paleo chowder.
But they’re like “Whose Line” points… they don’t really matter.
Unless you like having healthy meals on hand to easily thaw and enjoy for busy evenings. Then those points matter a lot!
We all know planning ahead with large quantity meals saves us time in the long run. So since you’re taking that time to make one meal out of this, why not save yourself the double-dishes later and make this a huge batch now?
This chowder doubles and triples extremely well and can be frozen for later days.
As for me… 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.
Just maybe don’t mention to them what it’s made of… or wait until they’re done and see the looks they give you when they realize you’ve finally pulled one over on them. Whatever your personal parenting style may be.
Other recipes like this
If you like what you eat here, there’s more where that came from! Head on over to Paleo Porn for over 250 more Paleo Recipes.
From hidden veggies to treats that won’t ruin your paleo ambitions, we’ve got a ton of delicious foods just waiting to be made at your fingertips.
But for now… enjoy this marvelous paleo chowder, made with love.
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.
- Enjoy 🙂