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Roasted Root Vegetable Chowder – vegetarian recipe
Stav Kogan

Roasted Root Vegetable Chowder

A velvety, thyme-infused chowder made with roasted root vegetables. This hearty, soul-warming, one-pan-to-pot wonder is pure comfort in a bowl and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 serving
Calories: 191
Ingredients Method Nutrition

Ingredients
  

  • 2 medium carrots, about 1 cup / 130g (4.6 oz), peeled and cut into 1-inch pieces
  • 1 medium sweet potato, about 1.5 cups / 350g (12.3 oz), peeled and cut into 1-inch cubes
  • 1 medium parsnip, about 1 cup / 130g (4.6 oz), peeled and cut into 1-inch pieces
  • 1⁄2 of a medium red onion, cut into thin wedges
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1 teaspoon (2 g / 0.07 oz) dried thyme, crushed and divided
  • 1⁄8 teaspoon (40 ml / 1.4 fl oz) ground black pepper
  • 3 cups (720 ml) fat-free milk
  • 1 cup (240 ml) vegetable broth
  • 1⁄4 cup / 30g (1.06 oz) all-purpose flour
  • For an even creamier, soup-like consistency, use an immersion blender to partially or fully blend the chowder after adding the vegetables.
  • Swap the thyme with other woody herbs like rosemary or sage. If using fresh herbs, use three times the amount called for (1 tablespoon / 15 ml / 0.5 fl oz fresh for 1 teaspoon dried).
  • To make this an even heartier meal, stir in a can of drained and rinsed cannellini beans or chickpeas along with the roasted vegetables in the final step.
  • A pinch of nutmeg or a dash of cayenne pepper added to the creamy base will add a lovely warmth and depth of flavor.

Method
 

  1. Roast the Vegetables: Preheat your oven to 425°F / 220°C.
  2. In a 13x9x2-inch baking pan, combine the carrots, sweet potato, parsnip, red onion, and garlic.
  3. Drizzle with olive oil, then sprinkle with half of the thyme and all of the pepper.
  4. Toss well to coat everything.
  5. Cover the pan with foil and bake for 20 minutes.
  6. Caramelize and Tenderize: Remove the foil from the pan and give the vegetables a good stir. Return the pan to the oven and bake, uncovered, for an additional 15 to 20 minutes, or until the vegetables are perfectly tender and starting to caramelize at the edges.
  7. Create the Chowder: While the vegetables finish roasting, whisk together the milk, vegetable broth, flour, and the remaining thyme in a large saucepan until completely smooth.
  8. Cook and stir over medium heat until the mixture thickens and becomes bubbly. Gently fold in the hot roasted vegetables, stir for one more minute to heat through, and serve immediately.

Nutrition

Calories: 191kcalCarbohydrates: 31gProtein: 8gFat: 4g

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