Chunky Vegetable Chowder

Chunky Vegetable Chowder

Serve this soup with a crusty roll and it's a hearty meal.

Rating:

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Serves: 6 person(s) Change

Preparation Time: 20 mins
Cooking Time: 25 mins

Yield: 6 x approx. 2 cups servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 1 medium potato, cubed
  • 2 cup cubed squash
  • 1 vegetable stock cube
  • 0.45 kg leeks, sliced
  • 2 medium carrots, cut into 1 inch julienne strips
  • 3 cup water
  • 1 (15 oz) can corn kernels, drained
  • 2 Tbsp smoke-flavored Textured Vegetable Protein (TVP), or firm tofu
  • 1 Tbsp buttery spread
  • 2 Tbsp flour
  • 2 cup plain soy milk
  • 1 dash of salt

Directions:

Place potato, squash, stock cube, leeks, carrots, and water into a large saucepan. Cover, bring mixture to a boil, then simmer for 20 minutes. Add corn and TVP. Remove from heat.

WHITE SAUCE: Melt buttery spread in a medium saucepan (or microwave on High 100% for 1 minute). Add flour, then cook or microwave for 1 minute.

Remove from heat and gradually add soy milk. Return to heat, stirring continuously until mixture thickens. Lightly season with salt.

Stir white sauce into vegetable mixture and heat through.