A smooth, creamy chowder thats packed with deliciously roasted vegetables. The Onion Thyme Spread is the base for the soup making an incredibly delicious vegetable stock, preventing the need for any additional bouillon or stock to be added. The Thyme Spread mixed with the sweetness of creamy coconut milk, a splash of tart lemon and unmistakeable flavour of roasted garlic, every bite shares a different aspect of this soup. It’s a warm cozy hug in a bowl.
Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
Cut the cauliflower into bite sized flowerets and the potatoes into ½ inch cubes. Separate the garlic cloves from the head, leaving the cloves whole.
Place half the cauliflower, half the potatoes and the garlic cloves on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
Place in the preheated oven to roast for 15-20 minutes, removing once to rotate the pan and toss the veggies to ensure they brown evenly.
While the vegetables are roasting, place the remaining cauliflower and potatoes in a large stock pot. Add 4 cups of water and the onion thyme savoury spread.
Place over high heat, bring to a boil then reduce heat to medium-low and simmer for 20 minutes, until the cauliflower and potatoes are very tender. Remove from heat.
Using an immersion blender, purée until no lumps remain, or blend in a high-powered blender in batches then return to the pot.
Add the coconut milk and lemon juice and place the chowder over medium heat to simmer and reduce slightly, about 5 minutes. Add the roasted vegetables to the pot and continue to simmer until ready to serve.
Serve the soup in large bowls with a dollop of onion thyme savoury spread and a sprinkle of coconut and fresh thyme leaves.
The soup will keep in an airtight container in the fridge for up to 1 week.
Ingredients
Directions
Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
Cut the cauliflower into bite sized flowerets and the potatoes into ½ inch cubes. Separate the garlic cloves from the head, leaving the cloves whole.
Place half the cauliflower, half the potatoes and the garlic cloves on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
Place in the preheated oven to roast for 15-20 minutes, removing once to rotate the pan and toss the veggies to ensure they brown evenly.
While the vegetables are roasting, place the remaining cauliflower and potatoes in a large stock pot. Add 4 cups of water and the onion thyme savoury spread.
Place over high heat, bring to a boil then reduce heat to medium-low and simmer for 20 minutes, until the cauliflower and potatoes are very tender. Remove from heat.
Using an immersion blender, purée until no lumps remain, or blend in a high-powered blender in batches then return to the pot.
Add the coconut milk and lemon juice and place the chowder over medium heat to simmer and reduce slightly, about 5 minutes. Add the roasted vegetables to the pot and continue to simmer until ready to serve.
Serve the soup in large bowls with a dollop of onion thyme savoury spread and a sprinkle of coconut and fresh thyme leaves.
The soup will keep in an airtight container in the fridge for up to 1 week.
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