Vegetarian Soup Cuisine

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* Exported from MasterCook *

 

Roasted Garlic and Yellow Squash Chowder

 

Recipe By :Vegetarian Soup Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 bunch (head) garlic

1 tablespoon olive oil

1 medium yellow onion -- diced

1 medium yellow zucchini or summer squash -- cut in half

lengthwise and sliced

1 red or green bell pepper -- seeded and diced

4 cups water

2 medium white potatoes -- peeled if desired

1 medium carrot -- peeled and diced

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 cup corn kernels, fresh or frozen

2 tablespoons chopped fresh parsley

1 1/2 cups whole or lowfat milk

 

Preheat the oven to 350F.

Wrap the whole head of garlic in tin foil and place in the oven. Bake for 30 to

35 minutes. Remove the garlic from the oven and unwrap; let cool to room

temperature. Peel off the skin from the cloves. Mince 4 to 6 cloves; save the

rest for another use.

In a large saucepan heat the oil. Add the onion, squash, and bell pepper, and

saute for 5 to 7 minutes. Stir in the garlic, water, potatoes, carrot, and

dried seasonings, and bring to a simmer. Cook for 20 minutes over low heat,

stirring occasionally. Stir in the corn and parsley and cook for 5 to 10

minutes more. Stir in the milk, return to a gentle simmer, and remove from the

heat. To thicken, mash some of the potatoes against the side of the pan with

the back of a spoon. Let sit about 10 minutes before serving.

Ladle the chowder into warm bowls and serve with Italian bread.

Soup Tips: For an herbal variation, add 2 tablespoons chopped fresh basil. To

fill out the color spectrum of this soup, add 2 or 3 tablespoons of roasted and

diced sweet peppers or pimentos (from the jar) near the finish.

 

 

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Per serving: 66 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g

Protein; 11g Carbohydrate; 0mg Cholesterol; 191mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0