Vegetable Chowder
Vegetable Chowder
2 tablespoons butter
1 tablespoon olive oil
1/2 cup minced onions
1 tablespoon minced garlic
1/2 cup small dice celery
1/2 cup small dice carrots
1/2 cup peeled small dice zucchini
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2 cups peeled, medium dice potatoes
5 cups cauliflower florets
1 teaspoon curry powder, to taste
2 teaspoons fresh lemon juice, to taste
6 cups vegetable broth
1/4 cup minced parsley
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Heat butter and olive oil in a large stockpot, over a moderate flame. Add onions and garlic. Heat and
stir for 3 minutes, until fragrant. Add celery, carrots, zucchini, potatoes, and cauliflower. Heat and
stir for 3 minutes. Add curry powder, lemon juice, and broth-stir. Heat to simmer and simmer for 15-20
minutes, until vegetables are tender. Add parsley. Salt and pepper to taste. Serve hot or chilled.
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