Root Vegetable Chowder


rootvegetablechowdersouppicSponsored By Siempre Mujer Magazine 

Mix and match the amounts of root vegetables to find the blend you like.

Per serving:

177 calories  1g total fat (0g sat. fat)
3mg cholesterol      387 Sodium
5g fiber   10g protein
34g carbohydrate


Nonstick cooking spray

2        leeks, thinly sliced (2/3 cup)

2        cloves garlic, minced

1        small sweet potato, peeled and chopped (1 cup)

2        cups assorted chopped, peeled root vegetables (such as parsnips, turnips, rutabagas, and/or carrots)

1        14-ounce can reduced-sodium chicken broth

      12-ounce can evaporated fat-free milk

1/4    teaspoon fennel seeds, crushed

1/8     teaspoon ground black pepper

          Ground black pepper (optional)



1. Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat pan over medium heat. Add leeks and garlic; cook until   tender. Add sweet potato, assorted root vegetables, and chicken broth.  Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

2. Remove from heat. Stir in evaporated milk, fennel seeds, and the 1/8 teaspoon pepper. Transfer to a 1-1/2- to 2-quart airtight storage container. Cover and chill overnight.

 3. To serve, transfer mixture to a medium saucepan. Heat through, but do not boil. Pack in four preheated* insulated thermal containers. Serve within 5 hours. If desired, sprinkle with additional pepper. Make 4 servings.

*Test Kitchen Tip: To preheat, pour boiling water into thermal    containers. Let stand covered for 5 minutes. Drain and fill with hot soup.

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