LOTSA VEGETABLE CHOWDER By Judy Micklewright
You might call this a “corny†chowder instead, because when I tell my two-year-old that I am making my Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,†she cracks up. We always have a large quantity of broccoli and cauliflower stalks hanging around from other recipes. I slice off the outer fibrous side of the stems (all the green part for the broccoli) and chop the stalks into ¼-inch chunks. If you do not have leftover stems available, you can add more celery at the end of the cooking process, about 10 minutes before the chowder is done, or you can add chayote, kohlrabi, turnips, yellow beets, or fennel. I find the more vegetables in this soup, the better it tastes. If you’re caught with a bounty of fresh thyme and dill, this soup is also a great way of making use of them. From Forks Over Knives - The Cookbook
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 2 teaspoons ground cumin
- 1 clove garlic peeled and minced
- 2 stalks of celery chopped
- 2 medium carrots peeled and diced
- 8 small potatoes - yukon gold white, or russet (about 2 lbs), cut into 1/2-inch chunks
- 1/2 mallonion peeled and chopped
- 3 ears fresh corn kernels removed (about 1 3/4 cups), cobs reserved
- 1/4 upchopped red bell pepper
- 1 cup chopped broccoli and cauliflower stalks outer fibrous parts removed and discarded (about 1/2 pound)
- 2 tablespoons chopped thyme
- 1/8 easpoonwhite pepper
- 3 tablespoons chopped dill
- Carbohydrate 61.587626252282 g
- Cholesterol 0 mg
- Fat 4.65907000014781 g
- Fiber 9.53804389756183 g
- Protein 10.9810387504926 g
- Saturated Fat 0.648167250044632 g
- Serving Size 1 1 Recipe (339g)
- Sodium 3549.02593750002 mg
- Sugar 52.0495823547202 g
- Trans Fat 0.457872062556131 g
- Calories 286 calories
In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender. Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the creamy corn bits from the kernel, and add the bits to the pot. Season with salt and stir well.
