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 this Paleo Vegetable Chowder recipe!
Paleo Vegetable Chowder
Serves 4
Ingredients:
- .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 (like this)
- 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.
Directions:
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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