Vegetable Chowder

Course : Chowders
Serves: 6
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2 teaspoons unsalted butter
1 teaspoon olive oil
1/2 cup onion
1/2 cup scallions
1 teaspoon garlic
1/2 cup celery
1/2 cup carrot
1/2 cup zucchini
2 cups potato
5 cups cauliflower florets
1 teaspoon curry powder
2 teaspoons fresh lemon juice
6 cups vegetable broth
1/4 cup fresh basil leaves
1/4 cup parsley

Preparation / Directions:

heat butter and olive oil in a large stockpot, over a moderate flame add onions, scallions, and garlic heat and stir for 3 minutes, until fragrant add celery, carrots, zucchini, potatoes, and cauliflower heat and stir for 3 minutes add curry powder, lemon juice, and broth-stir heat to shimmer and simmer for 15-20 minutes, until vegetables are tender add basil and parsley salt and pepper to taste serve hot or chilled


Nutritional Information:

239 Calories (kcal); 6g Total Fat; (22% calories from fat); 8g Protein; 40g Carbohydrate; 6mg Cholesterol; 1645mg Sodium

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