Comforting Rustic Roasted Winter Vegetable Chowder to Savor
Warm up with this Rustic Roasted Winter Vegetable Chowder, a delightful hug-in-a-bowl perfect for chilly nights.
Equipment
- Oven
- Baking sheet
- Pot
- Chef's knife
- cutting board
Ingredients
For the Chowder
- 4 cups Carrots Add sweetness and color; substitute with parsnips for a unique flavor.
- 3 cups Potatoes Provides hearty texture; use sweet potatoes for a sweeter touch.
- 2 cups Celery Contributes crunch and freshness; no substitution necessary.
- 1 cup Onion Enhances base flavor; shallots can work as a milder alternative.
- 2 tablespoons Olive Oil For roasting the vegetables; replace with butter for a richer flavor.
- 3 cloves Garlic Minced; adds depth of flavor; fresh garlic is preferred, but garlic powder may substitute.
- 4 cups Vegetable Broth The foundational liquid for the chowder; chicken broth works for a non-vegetarian option.
- 1 cup Heavy Cream or Coconut Cream Provides creaminess; use coconut cream for a dairy-free version.
- Salt Essential for seasoning; adjust to taste.
- Pepper Essential for seasoning; adjust to taste.
Instructions
Cooking Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the carrots, potatoes, celery, and onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on the baking sheet.
- Roast the vegetables in the oven for 25-30 minutes until they turn golden brown and tender.
- Melt butter (or olive oil) in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the roasted vegetables to the pot, then pour in the vegetable broth. Allow it to simmer on low for about 10 minutes.
- Stir in the heavy cream (or coconut cream) and cook for an additional 5 minutes.
- Serve your chowder hot, garnished with fresh herbs or a light sprinkle of pepper.
Notes
Optional: Serve with crusty bread for dipping or alongside a light salad for a complete meal.