Soup, Stew and Chili: Warm Soup, Stew and Chili: Chunky Vegetable Chowder

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

Author: CalorieKing
Date: May 06, 2010

Serves: 6 person(s)
Yield: 6 x approx. 2 cups servings

Preparation Time: 20 mins
Cooking Time: 25 mins


    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


    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.

Nutritional Information
(Per Serving)

Calories:227 cals
Kilojoules:951 kJ
Fat:3.5 g
Carbohydrates:44.3 g
Protein:9.3 g
Cholesterol:0.0 mg
Sodium:435 mg
Saturated Fat:0.6 g
Fiber:6.5 g
Calcium:117.0 mg
Total Sugars:8.3 g

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