After my husband separated his shoulder 2 days before New Year’s eve, he was feeling a bit down–he was in pain and not able to do his regular activities. And, since he is normally our cook, that left me to prep meals. I needed something simple that would last for at least a couple of meals, so I found this soup. Turns out my husband loves this soup! Cheered him up and he said it’s now his favourite soup of all time. 

Roasted Veggie Chowder Recipe

Serves 5

Vegetarian, dairy-free, gluten-free

Adapted from Alive magazine

Ingredients

• 1 sweet potato, diced
• 1 yellow-fleshed potato, diced (I used 4 small potatoes)
• 1 red bell pepper, seeded and diced
• 1 onion, diced
• 1 cup (250 mL) sliced cremini or button mushrooms
• 1 cup (250 mL) frozen or fresh corn kernels
• 1 Tbsp (15 mL) coconut oil or extra-virgin olive oil
• 2 garlic cloves, minced (I doubled this, as I like garlicky and it’s good for cold and flu season)
• 4 cups (1 L) vegetable stock (not sodium-free)
• 1 – 14 oz (398 mL) can full-fat coconut milk
• 1 1/2 cups (350 mL) cooked chickpeas (I used rinsed canned ones)
• 1 Tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) sea salt
• 1/2 tsp (2 mL) ground black pepper
• 1/4 tsp (1 mL) grated nutmeg
• 1/2 cup (125 mL) finely chopped fresh parsley (I missed out on the parsley, but later added sauteed Swiss chard)

Instructions

1. Preheat oven to 375 F (190 C)
2. Toss all veggies in oil and roast on rimmed baking sheet for 25 minutes
3. Transfer roasted veggies to a large pot
4. Stir in stock, coconut milk, garlic, chickpeas, lemon juice, salt, pepper, and nutmeg.
5. Bring to a boil
6. Reduce to a simmer and cook, uncovered, for 25 minutes.
7. Before serving, stir in fresh parsley (or sauteed Swiss chard or kale).