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Paleo Vegetable Chowder

December 10, 2013 By Kristi

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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 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.

Paleo Vegetable Chowder
Yield: 4

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 Paleo vegetable chowder.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 40 minutes

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

    1. Saute pepper and onions in butter/ghee until tender in a soup kettle.
    2. Add remaining veggies, vegetable broth (or water and bouillon) salt and pepper.
    3. Bring to a boil.
    4. Reduce heat and simmer covered for 20 minutes, or until tender.
    5. Combine almond flour and milk.
    6. Stir flour/milk into pan.
    7. Bring back to a boil.
    8. Cook and stir for 2 minutes.
    9. 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.

© Kristi
Cuisine: American / Category: instant pot

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: cheese, gluten-free, paleo, vegan, vegetarian, whole food Tagged With: feature, soup, vegetable, vegetable chowder

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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