Description
This Paleo White Bean Chowder offers a creamy, velvety texture and savory depth of flavor while being completely dairy-free and grain-free. It's a comforting and nutritious meal that mimics the texture of traditional white beans using whole-food substitutes like cauliflower and parsnips.
Ingredients
2 tbsp Avocado Oil or Olive Oil
1 medium Onion, finely diced
4 cloves Garlic, minced
2 stalks Celery, sliced
2 medium Carrots, diced
2 cups Parsnips, peeled and diced into ‘bean’ shapes
3 cups Cauliflower florets, finely chopped
4 cups Chicken Bone Broth or Vegetable Broth
1 can (13.5 oz) Full-Fat Coconut Milk
1 tsp Dried Thyme
1 tsp Dried Rosemary
Sea Salt and Black Pepper, to taste
Fresh Parsley, for garnish
Instructions
- Heat the Avocado Oil in a large pot over medium heat
- Add the diced onions, celery, and carrots to the pot. Sauté for 5-7 minutes until translucent
- Stir in the minced garlic and cook for another 60 seconds
- Add the diced parsnips and finely chopped cauliflower, sautéing for a few minutes
- Toss in the dried thyme, rosemary, sea salt, and black pepper, stirring well
- Pour in the broth and bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes
- Pour in the coconut milk and let it simmer uncovered for another 5 minutes
- Taste and adjust seasoning, then garnish with fresh parsley before serving
Notes
For extra protein, add shredded chicken or bacon bits.
If you can't find parsnips, substitute with white sweet potatoes or more cauliflower.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg