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Happy Husband Roasted Vegetable Chowder

After my husband separated his shoulder 2 days before New Year’s eve, he was feeling a bit down–he was in pain and not able to do his regular activities. And, since he is normally our cook, that left me to prep meals. I needed something simple that would last for at least a couple of meals, so I found this soup. Turns out my husband loves this soup! Cheered him up and he said it’s now his favourite soup of all time. 

Happy Husband Roasted Veggie Chowder
Serves 5
Vegetarian, dairy-free, gluten-free
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  1. 1 sweet potato, diced
  2. 1 yellow-fleshed potato, diced (I used 4 small potatoes)
  3. 1 red bell pepper, seeded and diced
  4. 1 onion, diced
  5. 1 cup (250 mL) sliced cremini or button mushrooms
  6. 1 cup (250 mL) frozen or fresh corn kernels
  7. 1 Tbsp (15 mL) coconut oil or extra-virgin olive oil
  8. 2 garlic cloves, minced (I doubled this, as I like garlicky and it's good for cold and flu season)
  9. 4 cups (1 L) vegetable stock (not sodium-free)
  10. 1 - 14 oz (398 mL) can full-fat coconut milk
  11. 1 1/2 cups (350 mL) cooked chickpeas (I used rinsed canned ones)
  12. 1 Tbsp (15 mL) lemon juice
  13. 1/2 tsp (2 mL) sea salt
  14. 1/2 tsp (2 mL) ground black pepper
  15. 1/4 tsp (1 mL) grated nutmeg
  16. 1/2 cup (125 mL) finely chopped fresh parsley (I missed out on the parsley, but later added sauteed Swiss chard)
  1. Preheat oven to 375 F (190 C)
  2. Toss all veggies in oil and roast on rimmed baking sheet for 25 minutes
  3. Transfer roasted veggies to a large pot
  4. Stir in stock, coconut milk, garlic, chickpeas, lemon juice, salt, pepper, and nutmeg.
  5. Bring to a boil
  6. Reduce to a simmer and cook, uncovered, for 25 minutes.
  7. Before serving, stir in fresh parsley (or sauteed Swiss chard or kale).
Adapted from Allison Day, RHN; Alive Magazine
Acupuncture, TCM, natural health, Vancouver, BC
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