Dairy-Free Roasted Vegetable Chowder
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 3 tablespoons olive oil
  • 2 leeks, cleaned, roots cut off, white parts only, cut in half length-wise
  • ½ stalk celery
  • 3 small red potatoes, cut into 1-inch cubes
  • ½ red bell pepper
  • 3 garlic cloves, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1½ cups dry white wine
  • 2 cups low-sodium vegetable broth
  • Juice of ½ lemon
  • 1 cup cooked corn, preferably cut from the cob (about 1 ear)
  • ¼ cup barbecue sauce, for drizzling (optional)
Instructions
  1. Preheat your oven to 500ºF.
  2. In a large roasting pan, combine the olive oil, leeks, celery, potatoes, pepper, garlic, paprika, rosemary, salt and pepper. Stir to coat.
  3. Add the wine and roast for 15 minutes. Let cool for 10 minutes.
  4. In a food processor, combine the roasted vegetables and any pan liquid along with the broth and lemon juice. Blend until smooth.
  5. Add the corn and pulse a few times. It should not be smooth, but the corn should not remain whole kernels.
  6. Heat the chowder in a saucepan over medium heat, stirring occasionally until hot.
  7. Ladle the chowder into 4 bowls and drizzle each serving with 1 tablespoon barbecue sauce, if desired.
Notes
This recipe is reprinted with permissions from American Vegan Kitchen by Tamasin Noyes.
Nutrition Information
Serving size: about 1½ cups Calories: 333 Fat: 11.5g Saturated fat: 1.7g Carbohydrates: 39.4g Sugar: 5.9g Sodium: 647mg Fiber: 4.7g Protein: 5.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-roasted-vegetable-chowder