Paleo Vegetable Chowder

Vegetable Chowder

Vegetable chowder is one of our all-time favorite meals. And now we’re doing it Paleo-style, so it’s gluten-free and grain-free soup. Enjoy!

Paleo Vegetable Chowder

Serves 4


  • .5  cups bell pepper, red, chopped
  • .5 cups onion, chopped
  • .25 cups butter or ghee
  • 1 cups cauliflower, chopped
  • 1 cups carrots, diced
  • 1 cups broccoli, chopped
  • 3 cups Easy Slow Cooker Vegetable Broth
  • .5 cups almond flour
  • 1 tablespoons parsley, fresh
  • 3 cups raw milk cheddar, shredded
  • salt, to taste
  • pepper, to taste
  • 1.5 cups raw milk

For a flavor variation, you can swap in Mexican blend cheese and cilantro in lieu of cheddar and parsley.


Saute pepper and onions in butter/ghee until tender in a soup kettle. Add remaining veggies, vegetable broth (or water and bouillon) salt and pepper. Bring to a boil. Reduce heat and simmer covered for 20 minutes, or until tender.

Combine almond flour and milk. Stir flour/milk into pan. Bring back to a boil. Cook and stir for 2 minutes. mix in parsley and cheese.

Freezing Directions:

Divide among freezer bags. Freeze.

To serve: heat on stovetop about 15 minutes or in microwave about 1.5 minutes until heated through.

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