Chunky Vegetable Chowder
Serve this soup with a crusty roll and it's a hearty meal.
Serves: 6 person(s) Change
Preparation Time: 20 mins
Cooking Time: 25 mins
Yield: 6 x approx. 2 cups servings
Ingredients
- 1 medium potato, cubed
- 2 cup cubed squash
- 1 vegetable stock cube
- 1 lb 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.