Modified from Good Housekeeping, March 2008, Double-Duty Dinners, pg. 207
6 med. leeks (3 lbs.), quartered and cut into 1/4″ slices
2 Tbsp. olive oil
4 med. stalks celery, chopped
3 med. parsnips, chopped
2 med. potatoes (1 lb.), cut into 1/2″ pieces
2 c. (1/2″ pieces) butternut squash (from a 2 lb. squash)
7 1/2 c. water
2 vegetable bouillon cubes
1/2 tsp. chopped fresh thyme leaves
3/4 tsp. fresh ground pepper
1 c. almond milk
In a large soup pot, heat oil on medium until hot. Add leeks, celery and parsnips, and cook 10 mins or until all veggies are tender, stirring occasionally.
Add potatoes, squash, water, bouillon, thyme and pepper. Heat to boiling on medium-high. Cover and reduce heat to medium-low and simmer 10 mins. until veggies are tender.
Stir in almond milk and heat through for 10 mins.
Enjoy!
1 Comment
March 1, 2008 at 5:31 pm
[...] Vegetable Chowder 1 03 2008 Mmmm, I found this recipe in the March Good Housekeeping magazine and shared it with my Mom. She made it last week and it was [...]