Hearty Roasted Winter Vegetable Chowder : Perfect for Cold Days
Winter is the season for hearty, warming meals, and nothing hits the spot better than a bowl of Roasted Winter Vegetable Chowder. With a rich base of roasted root vegetables, tender potatoes, and fresh herbs, this chowder offers the perfect balance of flavors and textures to keep you cozy on chilly days. Whether you’re warming up after a brisk walk or enjoying a lazy afternoon indoors, this soup brings a deliciously comforting meal to your table.
Equipment
- Large roasting pan or baking sheet
- Large Pot or Dutch Oven:
- Sharp knife and cutting board
- Measuring spoons and cups
- Wooden Spoon or Spatula
- Ladle
Ingredients
- 1 large sweet potato peeled and diced
- 2 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 2 medium Yukon gold potatoes diced
- 1 teaspoon thyme dried or fresh
- 1 teaspoon rosemary dried or fresh
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sweet potato, carrots, parsnips, and onion with olive oil. Season with salt and pepper, and spread the vegetables out evenly. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Cook the Potatoes: While the vegetables are roasting, place the diced Yukon gold potatoes in a large pot. Cover with water and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until the potatoes are fork-tender. Drain and set aside.
- Sauté the Garlic: In the same pot, heat a little olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Combine the Vegetables and Broth: Once the roasted vegetables are ready, add them to the pot with the garlic. Pour in the vegetable broth, coconut milk (or heavy cream), and the cooked Yukon gold potatoes. Stir to combine.
- Simmer and Blend: Add thyme, rosemary, salt, and pepper to the soup. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld. For a creamier consistency, use an immersion blender to blend some of the soup (or blend in batches in a regular blender), leaving some chunks for texture.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot. Pair with crusty bread for a complete meal.
Notes
Roast the Veggies for Maximum Flavor: Roasting the vegetables caramelizes their natural sugars, which enhances the overall flavor of the chowder.
Adjust Consistency to Your Liking: Use an immersion blender to control how creamy or chunky you want your chowder. You can blend it all or leave some pieces intact for added texture.
Season to Taste: Make sure to taste your soup before serving and adjust the seasoning. A little extra salt, pepper, or fresh herbs can make a big difference.
Adjust Consistency to Your Liking: Use an immersion blender to control how creamy or chunky you want your chowder. You can blend it all or leave some pieces intact for added texture.
Season to Taste: Make sure to taste your soup before serving and adjust the seasoning. A little extra salt, pepper, or fresh herbs can make a big difference.