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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 7.0 g
  • Cholesterol: 2.8 mg
  • Sodium: 589.6 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Vegetable Chowder calories by ingredient
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Vegetable Chowder

Submitted by: ITCHYSUIT

Introduction

This is a cheap, filling and low calorie meal that will last for a few days worth of lunches or dinners. Healthy and wallet conservative. This is a cheap, filling and low calorie meal that will last for a few days worth of lunches or dinners. Healthy and wallet conservative.
Number of Servings: 7

Ingredients

    3 Medium Russet Potatoes, peeled and chopped
    1 Sweet potato, peeled and chopped
    6 cloves garlic, crushed
    1 medium head of cauliflower, chopped
    1 medium onion, chopped
    3 Tbsp Olive Oil
    4 cups Vegetable Broth
    1 Cup milk (I used 2%)
    1 cup defrosted sweet corn kernels
    Salt and Pepper

Directions

Chop vegetables and place in a roasting pan with 1 cup vegetable broth, olive oil, salt, pepper, sage, the coriander.

Roast vegetables at 400 degrees for 30 minutes or until vegetables are soft.

Pour everything in the roasting pan into a pot with remaining vegetable broth and cook until simmering.

Blend in batches using a blender or with an emulsion blender. Then add the cup of milk and corn kernels, heat thoroughly, and stir. EAT!

Number of Servings: 7

Recipe submitted by SparkPeople user ITCHYSUIT.






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