Description
A cozy and creamy rustic chowder featuring a blend of roasted winter vegetables like carrots, potatoes, and parsnips, simmered in vegetable broth and enriched with milk or cream for a comforting bowl perfect for cold days.
Ingredients
Vegetables
- 3 cups mixed winter vegetables (carrots, potatoes, parsnips), chopped
- 1 onion, chopped
Liquids and Fats
- 3 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons olive oil
Seasoning
- Salt and pepper, to taste
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped winter vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, until tender and slightly caramelized.
- Simmer with Broth: Transfer the roasted vegetables and the chopped onion into a large pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
- Add Milk and Heat Gently: Stir in the milk or cream carefully, heating the chowder gently. Avoid boiling once the dairy is added to prevent curdling.
Notes
- Partially blend the chowder using an immersion blender or in batches to achieve a thicker, creamier texture while still retaining some chunkiness.
- Adjust seasoning with additional salt and pepper as needed before serving.
- For a dairy-free version, substitute the milk or cream with coconut milk or another plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: American
