Craving a ton of veggies? Orrr craving cookies, but want a big serving of veggies to go with them? This Rosemary Sweet Potato Chowder is the perfect one-pot meal for when you want to eat a ton of veg, but also want a really delicious dinner.
I actually created this chowder recipe after eating one too many cookies over the holidays. Don’t get me wrong, I’m all about that cookie life, but eventually my body had had enough gingerbread (like this to-die-for cookie skillet) and was wanting some kale—and, voila, this soup was created.
Super simple and nutritious, it uses coconut milk and veggie broth (making it accidentally vegan), as well as a full onion and two large sweet potatoes. (Oh, and just because I love this soup for when I’m tapped-out on holiday cookies doesn’t mean it’s not equally delicious year-round.)
After cooking for awhile you add a bunch of kale, and I love, love, love wilting kale into things: you watch it get smaller and smaller and you’re like, wait, why do people munch through a huge pile of raw kale ever when it turns into a teeny tiny bite after being cooked?
Packed with flavor and fiber
Besides veggies, this Rosemary Sweet Potato Chowder is also full of fresh flavor, thanks to the rosemary (aka why it’s in the name), which is earthy and grounding (not to mention so good for your brain!!) and a surprise burst of citrus that brightens the whole dish.
And all the veggies mean there’s lots of fiber too (all the better for great 💩, my dear) and allicin-packed raw-ish garlic for your cute little immune system. Have I convinced you to make this soup yet? Scroll down to watch it being made—again, I promise it’s easy—and snag the recipe.
Watch it being made!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
Rosemary Sweet Potato Chowder
- 2 large sweet potatoes, peeled and cut into 1” chunks (about 5–6 cups chopped)
- 1 large yellow onion, diced
- 1 can coconut milk (full fat or low, both are cool)
- 2 cups veggie broth
- 1 tablespoon chopped fresh rosemary, stems removed
- 1 bunch curly kale, torn into bite size pieces
- 4 cloves garlic, minced
- Zest and juice of 1/2 an orange
- Olive oil and fine grain sea salt, to cook
- Warm a large pot over medium-high heat. Add a drizzle of olive oil, sweet potatoes, onion, and a generous pinch of salt.
- Cook until brown, then add coconut milk, veggie broth, and rosemary. Simmer for 20 minutes, then mash up a bit with a wooden spoon or potato masher to get a chowder like texture.
- Add kale, garlic, and orange juice and zest, and cook until kale is wilted, about 3-4 minutes. Makes 2 big or 4 small servings!