Winter Vegetable Chowder(Lo-Fat) – a delicious recipe with water, salt, parsnips, sweet potatoes, broccoli, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring 3 cups of water and salt to boiling in large saucepan. Peel parsnips, halve lengthwise and cut crosswise into 1/2-inch thick slices.
2
Peel sweet potatoes and cut into 1/2-inch cubes. Cut broccoli into stems and separate head into small flowerets. Peel stems and cut into 1/2-inch dice.
3
Add broccoli stems, parsnips, sweet potatoes and onion to boiling water.
4
Lower heat. Simmer 6 minutes.
5
Add broccoli flowerets; simmer 3 minutes or until vegetables are tender.
6
Combine Ricotta cheese, milk, potato flakes, pepper, nutmeg and sugar in blender until smooth.
7
Stir Ricotta mixture into vegetable mixture in saucepan until blended. Gently heat through.
8
Ladle into soup bowls and sprinkle with Parmesan cheese.
280
kcal
Calories
10
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 c. water, 3/4 tsp. salt, 1 lb. parsnips, 1/2 lb. sweet potatoes, and more.
Yes, Winter Vegetable Chowder(Lo-Fat) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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