Roasted Vegetable Chowder
The weather took a turn for the cold this weekend… which is fabulous, because I have been hankering for soup, but it was just too hot!
Since it is cold & rainy today, it was easy to convince the girls that we needed soup. Of course, one of them is always in the mood for potato soup. Always. And that is what I told her this was…
If you have a bit of Summer’s bounty hanging around your house, or even some staples and frozen veggies, this will be a tasty way to use some of it up!
Ingredients:
- 1/2 head cauliflower
- 2 average carrots
- 3 large yellow potatoes (Yukin Golds are perfect)
- 2 small onions – diced
- 2 medium or 1 large leek
- 3 cloves garlic – minced
- olive oil
- 2 Tbsp butter
- 2 Tbsp. flour
- 1 – 32 oz. carton rice milk OR chicken broth
- 3/4 cup heavy cream
- seasonings to taste
Preheat your oven to 400F. Drizzle olive oil in the bottom of a roasting pan or 9″x14″ glass baking dish.
Peel the potatoes and carrots and dice them into small chunks. Dice one onion, the garlic and one leek. Put all of this into the roasting dish with the cauliflower florets, breaking them into small pieces. Grind some black pepper over the top, sprinkle a pinch of salt and drizzle slightly with olive oil.
Roast uncovered for 30-45 minutes, or until a majority of the veggies have begun to caramelize.
In a large sauce pan or dutch oven, saute the other onion (diced) and leek until the onion is translucent. Add some seasonings to taste – we like Mrs. Dash, Montreal Steak Seasoning and Emeril’s Essence. Peel and dice the other potato, and add that to the onion. Add the butter and cook for 10 minutes. Sprinkle the flour over the onion & potatoes and make a basic roux, browning the flour and butter. Add the roasted veggies and the rice milk. Cook down for about 10 minutes to thicken the milk.
The rice milk has a very watery texture
Add the heavy cream and cook until it is warmed through. If it needs to thicken a bit more, let it boil for a few minutes. For a richer soup, add a bit more cream.
If you want to make this vegan, leave out the butter and cream – it will be a thinner soup, but still very tasty!
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Some other things to add in…
bacon – cook it before the onions. Cut it into small pieces and fry. When it’s almost done add the onions.\
cheese – cheddar, mozzarella, monterey jack, colby… all of these will work well. We add it to the individual bowls, as some like it and others don’t.
sour cream – you can add 1/2 cup to the whole pot, or just add a dollop to the bowls that want it.
Enjoy!
Tags: chowder, potato soup, roasted vegetables
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