Soups

Vegetable Chowder

2 ib Yukon gold, white, or russet potatoes, cut into 1/2-inch pieces

3 ears of corm, kernels removed and cobs reserved

1 cup chopped carrots

1 cup chopped celery

1 cup chopped broccoli and cauliflower stems (see tip below)

1/3 cup chopped onion

1/4 cup chopped sweet red pepper

2 tbsp snipped, fresh thyme

2 tsp ground cumin

1 clove garlic, minced

1/8 tsp white pepper

6 cups water (or low-sodium broth)

3 tbsp snipped, fresh dill

Salt to taste

In a Dutch oven, combine potatoes, corn kernels and cobs, and the next 9 ingredients (through white pepper)

Add the water, bring to boiling, reduce heat, simmer 30 minutes or until vegetables are tender.

Remove corn cobs. Transfer 1 cup of the vegetable mixture to a blender. Cover and blend until nearly smooth. (For a thicker soup, puree 2 cups)

Return pureed mixture to Dutch oven. Stir in dill. Scrape corn cobs with the back of a knife to release the milky juices; stir into soup. Season with salt.

Tip:  If you don't have stems, you ccan add additional celery to the last 10 minutes of cooking. Or try chayote squash, kohlrabi, turnip, garden beets, or fennel.

Courtesy of: Forks Over Knives

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