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Vegetable chowder

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Brian Turner

From Ready Steady Cook

Method


  1. For the vegetable chowder, heat the oil and the vegetables in a pan and cook for two minutes on a low to medium heat.

  2. Add the stock to the pan simmer for five minutes.

  3. To make the croutons, place the bread on an oven tray, and then place under a pre-heated grill. Toast for one minute on both sides.

  4. Crumble the stilton cheese on top of the toast.

  5. Place back into under the grill for a further minute.

  6. To serve, place the vegetable chowder in a large bowl.

  7. Add the croutons on top and garnish with the coriander.

Ingredients

For the vegetable chowder

  • 1 tbsp olive oil
  • ½ red onion, diced
  • ½ sweet potato, diced
  • ½ broccoli, stem only, diced
  • 1 tomato, diced
  • 1 pint/20fl oz/600ml chicken stock or vegetable stock

For the croutons

  • 2 slices country bread, small
  • 15g/½oz Stilton cheese

To garnish

  • 1 tbsp of fresh coriander, chopped

Shopping List

Vegetable chowder

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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