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Winter White Bean Chowder With Kale and Coconut Bacon [Vegan, Grain-Free, Gluten-Free]

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Here's a hearty soup that you can make with winter pantry and produce staples - potatoes, white beans, kale, rosemary and lemon combine for a dreamy, creamy chowder! A quick coconut bacon recipe is included as the perfect garnish to this soup. This recipe is naturally gluten, grain, and dairy-free.

Winter White Bean Chowder With Kale and Coconut Bacon [Vegan, Grain-Free]


To Make the Chowder:

  • 1 tablespoon olive or avocado oil
  • 1 large onion, diced small (1 1/2 heaping cups)
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped (about 1/3 cup)
  • 2 sprigs rosemary, finely minced (about 2 teaspoons)
  • 1 1/2 teaspoons sea salt, plus extra to taste
  • black pepper
  • 3 1/2 cups potatoes, chopped into 1/2-inch cubes
  • 1 large parsnip, peeled and chopped into 1/2-inch pieces
  • 4 cups water or stock of your choice
  • 2 heaping cups kale, sliced into thin ribbons
  • 1/2 teaspoon lemon zest
  • 1 cup cooked white beans
  • Olive oil, to garnish

To Make the Bacon:

  • 2 tbsp tamari
  • 1 1/2 teaspoons liquid smoke
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons brown rice syrup
  • 1/4 teaspoon finely ground black pepper
  • 1/8 teaspoon ground cumin
  • 2 cup unsweetened large coconut flakes


To Make the Chowder:

  1. Place a large pot over medium heat. Add oil, onion, and salt. Stir and cook until beginning to soften (about 5 minutes). Add the garlic, celery, rosemary, and a few cracks of freshly ground black pepper (or, 1/4 teaspoon ground black pepper).
  2. Stir and cook for another 3-5 minutes, until softened but not browning. Add the potatoes and parsnips to the pot and stir briefly to combine.
  3. Add 4 cups water (or stock) and bring to a simmer. Allow cooking for about 20 minutes, until the potatoes and parsnips are cooked. Stir in the beans and cook for an additional 5 minutes.
  4. Remove from the heat, and carefully scoop 2 cups of soup into a blender. Blend until smooth and return to the pot with the lemon zest and kale
  5. . Bring the heat back up to medium and allow to cook for 5-10 minutes, until the kale is bright green and wilted. Taste for seasoning – more salt? more pepper? Adjust to suit your taste, then serve topped with coconut bacon, a drizzle of olive oil, and extra black pepper.

To Make the Bacon:

  1. Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together all the ingredients except the coconut flakes. Add the coconut flakes and stir to combine, making sure that all the coconut pieces get coated in the liquid mixture.
  3. Set aside for a few minutes to allow the coconut to soak in the marinade, then pour the mixture onto the parchment-lined sheet (make sure you get all the liquid mixture!) and spread the mix out evenly on the tray.
  4. Bake in the preheated oven for 10 minutes. Remove from oven and stir, pushing the coconut bacon on the outside of the tray towards the center, and the coconut bacon in the center towards the edges to help it bake and brown evenly.
  5. Return to the oven and bake an additional 5-7 minutes (keeping a close eye on it so it doesn’t burn). Remove from oven and allow to cool before using.


The coconut bacon will crisp up more as it cools. Store any extras in a tightly sealed container at room temperature, and eat within 1 week. 





Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!



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