Lunch

Vegetable Chowder is for Lunch.

Vegetable Chowder takes several minutes to prepare.

Vegetable Chowder takes several minutes to cook.

Vegetable Chowder makes 10 servings.

The ingredients for Vegetable Chowder are:

4 t. canola oil
1 cup chopped onion
4 cups vegetable stock (or water)
2 cups buttternut squash, diced
2 cups cauliflower florets
2 cups potatoes, diced
1 cup green beans, cut into 1 inch long pieces
1/2 cup chopped carrots
2 t. whole cumin seeds
1/2 cup thinly sliced red bell peppper
1 t. salt
1 t. freshly ground black pepper
1 T. lemon juice
1 t. ground coriander

Here is how you make Vegetable Chowder:

Saute' the onion in 2 teaspoons of oil in a soup pot. Add the potatoes, cauliflower, and vegetable stock. Cover and simmer until the potatoes and cauliflower are tender. Steam the green beans, carrots, and butternut squash in a separate pot until tender, about 10 minutes. Transfer half of the potatoes and cauliflower to a food processer and process until creamy. Return to pot. Add green beans, squash, and carrots to soup pot. Heat the remaining 1 T. of oil . Add the cumin and saute until slightly browned. Add the red bell pepper and saute' 2 minutes. Stir into the soup. Add lemon juice, coriander, salt and pepper. A stick blender may be used to puree' the potatoes and cauliflower to save on clean up.10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user ARISTOTLE1.

The nutritional information for Vegetable Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 75.7

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 346.5 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.3 g
• Protein: 1.9 g

The dietary needs meet for Vegetable Chowder is Vegan