VEGETABLE CHOWDER
RECIPE TYPE
Soup
SERVES
4
Prep: 10 min
Cook: 15 min
Ingredients
750g red skinned potatoes, diced
1 carton (946mL) Longo’s Essentials Vegetable Broth
3 cups Longo's Essentials Frozen Mixed Vegetables
1 cup 35% whipping cream
1 pkg (325g) Longo’s Garlic Bread
Directions
Bring potatoes, broth and 1/2 tsp salt to a simmer in soup pot. Cover and simmer gently for about 10 minutes or until potatoes are tender.Meanwhile, heat garlic bread on baking sheet in preheated 400°F oven for 10 minutes. Open up loaf and bake for about 2 more minutes or until light golden. Cut into 8 pieces.Stir vegetables, cream, 1/2 tsp pepper and 1/4 tsp salt into soup pot. Return to a simmer for 5 minutes or until heated through. Serve ladled into soup bowls with garlic bread.
NUTRITIONAL INFORMATION
Per serving: 670 calories
Protein 16g | Fibre 9g |
Fat 30g | Sugar 11g |
Carbs 75g | Sodium 1110mg |
