Roasted Vegetable Chowder
http://glutenfreegoddess.blogspot.com/2008/10/roasted-vegetable-ch...
- 1 sweet onion, diced
- 5 cloves of garlic, peeled
- 2 medium gold potatoes, scrubbed, diced
- 1 large sweet potato, peeled, diced
- 2 large carrots, scrubbed, chopped
- 2 parsnips, peeled, chopped
- 2 cups chopped cauliflower pieces
- 5-6 plum tomatoes, halved, seeded
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fennel seeds
- 2 teaspoons dried thyme
- Sea salt and fresh ground pepper, to taste
- 1 quart of organic vegetable broth
- 1/2 cup white wine
- 1 cup plain hemp or coconut milk
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, large (2)
- Cauliflower pieces (2 cups)
- Garlic (5 cloves)
- Gold potatoes, medium (2)
- Parsnips (2)
- Plum tomatoes (5)
- Sweet onion (1)
- Sweet potato, large (1)
- Thyme, dried (2 teaspoons)
- Canned Goods
- Hemp or coconut milk, plain (1 cup)
Vegetable broth, organic (1 quart)
- Cooking & Baking
- Fennel seeds (1 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- Sea salt and fresh ground pepper (1)
- Beer, Wine & Liquor
- White wine (1/2 cup)
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Published October 13, 2008 (4 years ago).
10 people saved this recipe.
