Roasted Vegetable Chowder
Eileen Goltz |
Pareve or Meat
- 1 sweet onion
- 5 cloves of garlic
- 2 medium starchy potatoes, scrubbed
- 1 large sweet potato
- 2 large carrots, scrubbed
- 2 parsnips, peeled
- 2 cups chopped cauliflower pieces
- 5 to 6 plum tomatoes
- 2 Tablespoons olive oil
- 1 teaspoon fennel seeds
- 2 teaspoons dried thyme
- Sea salt and fresh ground pepper, to taste
- 1 quart of vegetable or chicken broth
- ½ cup white wine
- 1 cup coconut milk
- Preheat oven to 375°F.
- Dice and peel the onion, potato, and sweet potato. Chop cauliflower, carrot and parsnip. Peel garlic. Halve and seed plum tomatoes. Combine in a roasting pan and toss with the olive oil and thyme. Season with salt and pepper, to taste.
- Add about a cup of the broth and a half cup of wine to the pan and roast the vegetables for about 45 to 50 minutes, until they are tender.
Stir at least once during roasting.
- When the veggies are roasted, pour the rest of the broth into a soup pot and bring to a high simmer. Add the roasted vegetables (including any liquid and all the bits and pieces from the pan). Cover the soup pot and simmer gently for about 10 to 15 minutes.
- Using an immersion blender (or a regular blender if you don’t have one) puree the soup. Add the coconut milk, stir and taste for seasoning adjustments, and warm through gently. Add more liquid if your soup is thicker than you prefer; if it is too thin, cook a little longer to reduce the liquid.