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
1/2 cups bell pepper, red, chopped
1/2 cups onion, chopped
1/4 cups butter, ghee or dairy-free alternative
1 cups cauliflower, chopped
1 cups carrots, diced
1 cups broccoli, chopped
3 cups Easy Slow Cooker Vegetable Broth
1/2 cups almond flour
1 tablespoons parsley, fresh
3 cups cheddar, shredded (or dairy-free alternative)
salt, to taste
pepper, to taste
1 1/2 cups milk (or dairy-free alternative)
For a flavor variation, you can swap in Mexican blend cheese and cilantro in lieu of cheddar and parsley.
Method
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.
Instant Pot Method
Saute pepper and onions in butter/ghee or alternative until tender on saute mode of instant pot.
Add remaining veggies, vegetable broth (or water and bouillon) salt and pepper. Cook on high pressure for 10 minutes and allow pressure to release naturally.
Meanwhile, combine almond flour and milk. Stir into instant pot once cooking is complete. Switch to saute mode and add parsley and cheese.
Allow to warm through for about 5 minutes.
Freezing Method
Divide among reusable freezer bags. Freeze.
To serve: heat on stovetop about 15 minutes or in microwave about 1.5 minutes until heated through.
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 Paleo vegetable chowder.
Ingredients
- 1/2 cups bell pepper, red, chopped
- 1/2 cups onion, chopped
- 1/4 cups butter, ghee or dairy-free alternative
- 1 cups cauliflower, chopped
- 1 cups carrots, diced
- 1 cups broccoli, chopped
- 3 cups Easy Slow Cooker Vegetable Broth
- 1/2 cups almond flour
- 1 tablespoons parsley, fresh
- 3 cups cheddar, shredded (or dairy-free alternative)
- salt, to taste
- pepper, to taste
- 1 1/2 cups milk (or dairy-free alternative)
Instructions
- 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.
Instant Pot Method
Saute pepper and onions in butter/ghee or alternative until tender on saute mode of instant pot.
Add remaining veggies, vegetable broth (or water and bouillon) salt and pepper. Cook on high pressure for 10 minutes and allow pressure to release naturally.
Meanwhile, combine almond flour and milk. Stir into instant pot once cooking is complete. Switch to saute mode and add parsley and cheese.
Allow to warm through for about 5 minutes.
Freezing Method
Divide among freezer bags. Freeze.
To serve: heat on stove top about 15 minutes or in microwave about 1.5 minutes until heated through.
Notes
For a flavor variation, you can swap in Mexican blend cheese and cilantro in lieu of cheddar and parsley.
