Dairy Free Veggie Chowder (Whole30)

Loaded with five different types of vegetables, this Dairy Free Veggie Chowder is the nutritional boost you need! Whole30, Sugar Free and perfect for meal prep!

I, like the majority of the US, overindulged on Thanksgiving. I'm pretty confident that I ate enough food (all paleo!) for a small army to survive through winter. Before doing this all over again at Christmas, I'm using these next few weeks to get back on track by eating more veggies and less sweets. I'll be starting off with this(nutritionally) loaded Veggie Chowder.


dairy free, whole30, paleo, dairy free soup, whole30 soup, paleo soup
soup, paleo soup, dairy free soup, dinner
Yield: 8 Servings
Author:

Dairy Free Veggie Chowder

Loaded with five different types of vegetables, this Dairy Free Veggie Chowder is the nutritional boost you need! Whole30, Sugar Free and perfect for meal prep!
prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

ingredients:

  • 3 1/2-4 cups broccoli florets
  • 4 celery stalks
  • 1 lg onion, white or yellow
  • 3 carrots
  • 2 leeks
  • 3 1/2 cups broth (chicken, vegetable or bone)
  • 13.5 oz coconut milk, full-fat (1 can)
  • 1 1/2 tsp minced garlic
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp marjoram
  • 1 tsp salt + addtl to taste
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • coconut oil
  • 1 1/2 lb cooked chicken or turkey, cubed

instructions:

How to cook Dairy Free Veggie Chowder

  1. Dice all veggies, keeping the leeks separated from the rest.
  2. In a soup pot, melt 2 tbs coconut oil on low-med heat. Stir in garlic and saute for a couple minutes until fragrant.
  3. Add in veggies (except for leeks) and saute for 15 mins, stirring frequently, until they start to become tender.
  4. In a separate pan, melt 1 tbs coconut oil on medium heat. Saute leeks in this pan, stirring frequently, until they become tender.
  5. Pour your leeks, broth, milk and all seasoning into a large blender and process until well combined. It should only take about 1 min.
  6. Once the soup pot veggies have started to soften a bit, pour the broth into the pot and stir well to combine.
  7. Turn the heat to low and simmer uncovered for 1-2 hours. The longer you allow this to simmer, the more the flavors will develop. If you are adding in chicken or turkey, do this 30 minutes before you are done simmering.
  8. Store leftovers airtight in the fridge for up to 1 week or freezer for longer

NOTES:

Note: You can simmer for less time before eating but simmering will allow the flavors to develop and the soup to thicken more.

Calories

450

Fat (grams)

28

Sat. Fat (grams)

24

Carbs (grams)

27

Fiber (grams)

5

Net carbs

22

Sugar (grams)

8

Protein (grams)

30

Sodium (milligrams)

530

Cholesterol (grams)

51
The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Created using The Recipes Generator

Recommended Supplements:


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