Veggie Chowder. Yum.

This is my all-time favorite soup. Well this and black bean soup. And maybe Taco Soup.
This recipe is adapted from the Passionate Homemaking website.

Veggie Chowder...... with an allergy-free version

1/2c  red pepper, diced
1 onion, chopped
1/2c mushrooms, chopped
6T olive oil, divided
1 large diced baking potato
1 large diced sweet potato
1c cauliflower, chopped
1c broccoli, chopped
3-4c organic chicken broth
2c shredded cheddar cheese
1 tsp. sea salt
3 cloves fresh garlic, mined
1/4 tsp. pepper
1/8-1/4c arrowroot powder
2c milk
1 T fresh parsley
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. ground mustard

I chop the onions, mushrooms, garlic cloves and red pepper first and saute them until soft in  3T olive oil, when done add to crockpot. In the remaining 3T olive oil saute the potatoes, until soft, then add to crockpot. Add all ingredients to crockpot except cheese, milk, arrowroot and parsley. Cook on high 2-3 hours or cook on low 5-6 hours. About 45 minutes before serving whisk arrowroot and milk together until thick. Whisk the mixture into the chowder, then add the cheese. Turn crockpot to high for 30-45 minuted until cheese is melted. Top with fresh parsley. Serve with warm crusty bread or a spinach salad!!

** Allergy-free version**

45 minutes before the soup is done I whisk together arrowroot and rice milk then add to soup. I omit all cheese because rice cheese has a milk based casein, can't do almond cheese, we stay away from soy products and in my opinion all other cheeses are gross. :) Enjoy!