Creamy Veggie and Clam Chowder Soup Recipe (dairy-free, gluten-free, paleo)

 

I just love warming thick soups in the winter time. They are a hearty meal in a bowl.

As a mama there is another important reason that I love thick blended soups. They are an easy way to pack in vegetables for a picky toddler and much easier for them to eat than thinner broth based soups. When I feed regular chicken soup to my little guy he picks out the carrots and splashes soup every where.

I’m telling you, blended thick soups are where it is at.

We all need to eat more vegetables, not just our kids.

I don’t make my toddler a separate meal. I think it’s important the he sees we are all eating the same thing. Making separate meals for our kids is a one way ticket to crazy town.

I am not prepared to go down that road.

Why do we even have kid foods? Who decided that kids prefer pasta, bread, pizza, hot dogs, chicken finger, fries, chocolate milk or anything with melted cheese on it?

Kids don’t buy or cook the food they eat. Parents and caregivers decide what foods are available at home. Kids decide what goes into their mouths. That’s it.

I feel a rant coming on so I’m going to stop and share a delicious soup recipe that my family loves and I’m sure will be a hit at your home too.

I can’t believe I’ve never made clam chowder before! It’s so easy, delicious and nutritious. This version is dairy-free and gluten-free. I was inspired by Paleo Girl’s Kitchen, “Creamy Clam Chowder.”

clam chowder, creamy, recipe, soup, vegetables, veggies

Creamy Veggie Clam Chowder Soup Recipe
Creamy Veggie and Clam Chowder Soup Recipe
Print Recipe
(Dairy-free & Gluten-free) by Anastasia at ahealthyjourney.ca
Servings Prep Time
6-8 people 10 min.
Cook Time
30 min.
Servings Prep Time
6-8 people 10 min.
Cook Time
30 min.
Creamy Veggie Clam Chowder Soup Recipe
Creamy Veggie and Clam Chowder Soup Recipe
Print Recipe
(Dairy-free & Gluten-free) by Anastasia at ahealthyjourney.ca
Servings Prep Time
6-8 people 10 min.
Cook Time
30 min.
Servings Prep Time
6-8 people 10 min.
Cook Time
30 min.
Ingredients
Servings: people
Instructions
  1. Chop and steam the cauliflower florets in a large soup pot until soft but not mushy.
  2. Remove the steamed cauliflower and sauté the onion, garlic, carrots and celery in the pot until soft.
  3. Add the thyme and chicken broth and bring to a boil. Simmer the vegetables for about 10 minutes.
  4. While the soup is simmering, fry up the bacon until crispy. Let it cool and then chop it.
  5. Add the coconut milk to the soup and blend until smooth using a hand blender.
  6. Stir in the clams and bacon. Simmer for 5-10 minutes until heated through.
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