Veggie Chowder { vegan }


  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 medium head broccoli, finely chopped (florets and stalk, about 4 cups)
  • 1 medium head cauliflower, finely chopped (about 4 cups)
  • 1 small-medium sweet potato, diced
  • 1/4 cup coconut flour
  • 4 cups vegetable broth
  • 1 cup unsweetened, unsweetened, plain almond milk
  • kosher salt
  • Freshly ground black pepper


  1. Heat oil in a soup pot or Dutch oven over medium heat. Add onion, 1/2 tsp salt, and a pinch of salt and pepper. Sauté for 5 minutes, or until softened. Add garlic and cook for another minute.
  2. Add carrots, broccoli, cauliflower, and sweet potato. Sauté for another 3-5 minutes. Add coconut flour and stir well to combine.
  3. Add broth, almond milk and another 1/2 tsp salt. Bring to a boil and then reduce heat to low and simmer, covered, for 15-20 minutes or until veggies are tender. Remove from heat and season with more salt and pepper to taste.
  4. Use an immersion blender or regular blender to blend half the soup into a puree. The other half of the soup will give it a nice chunky texture.
  5. Serve hot with bread, crackers or cheese if not vegan.

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