Syrnyk
Vegetable Chowder
Winter
Lunch
Dinner
1 h
4 x servings
Chop vegetables into bite-sized pieces and have your broth ready to go. It's best to use a mix of fresh and frozen veggies for convenience.
Ingredients:
150 grams
100 grams
100 grams
1000 l
1
Sautéing the Veggies
150 grams
100 grams
100 grams
In a pot, sauté chopped potatoes, carrots, and broccoli in a bit of olive oil until tender, about 5 minutes.
2
Simmering
150 grams
100 grams
1000 l
Pour in the broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.
3
Final Creaminess
Stir in the cream and cook for an additional 5 minutes until heated through.
4
Enjoy!
Serve the chowder hot with crusty bread on the side. Garnish with a sprinkle of pepper and fresh herbs. Refrigerate any leftovers for up to 3 days.
Nutrition Facts
Serving size338 grams
Amount per servingCalories
55% Daily Value*
| Total Fat2grams | 3.0% |
| Saturated Fat1grams | 5.0% |
| Cholesterol5mg | |
| Sodium150mg | 7.0% |
| Total Carbohydrates7grams | 2.0% |
| Fibers2grams | 6.0% |
| Total Sugars1grams | |
| Protein1grams | |
| Vitamin A375mcg | 47.0% |
| Vitamin C3mg | 4.0% |
| Calcium15mg | 2.0% |
| Potassium200mg | 4.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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