Dr. Nandi’s Vegetable Chowder
1 Tablespoon of extra virgin olive oil
1 large onion, chopped
1 large carrot, peeled and diced
2 stalks of celery, diced
1 large potato, peeled and diced
3-4 cloves of garlic, finely minced
1/2 teaspoon of dry mustard
1/4 teaspoon of cayenne pepper
28 ounces of vegetable broth
8-10 ounces of broccoli crowns (cut into 1 inch pieces, separate the stems and florets)
1 cup of shredded reduced fat Cheddar cheese
1/2 cup of reduced fat sour cream
1/4 teaspoon of salt
In a large saucepan, heat the olive oil over medium high heat.
Add the onion, carrot and celery, cook for 5-7 minutes while stirring often. All the celery and onion to soften.
Add potato and garlic, cook for an additional 2 minutes while stirring.
Stir in flour, dry mustard and cayenne, cook, stirring often for 2 – 3 minutes
Now add the broth and broccoli stems and bring everything to a boil.
Cover and reduce heat to medium. Simmer and stir occasionally for 10-12 minutes
Stir in the florets. Cover and simmer until the broccoli is tender (10-12 minutes)
Transfer 2 cups of the cooked chowder to a large mixing bowl and mash ingredients, return to the pan
Stir in the Cheddar and sour cream Cook over medium heat. Stir until the cheese melts and the chowder is heated through. 2-3 minutes
Season with salt.