Vegetable Chowder

A quick vegetarian chowder made with sautéed vegetables and stock, topped with melted Stilton cheese croutons and fresh coriander.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
g

Stilton Cheese

crumbled

GrainsCereals

2
slice

Country Bread

small slices

Liquids

600
ml

Vegetable Stock

can use chicken stock if not vegetarian

NutsSeeds

1
tbsp

Coriander

fresh, chopped

OilsFats

15
ml

Olive Oil

Vegetables

0.5
piece

Red Onion

diced

0.5
piece

Sweet Potato

diced

0.5
piece

Broccoli

stem only, diced

1
piece

Tomato

diced

Steps

Heat the olive oil and diced vegetables in a pan over a low to medium heat for two minutes.
Add 600ml of stock to the pan and simmer for five minutes.
Place the bread on an oven tray and toast under a pre-heated grill for one minute per side.
Crumble the Stilton cheese onto the toasted bread.
Place the bread back under the grill for one minute to melt the cheese.
Transfer the vegetable chowder into a large bowl.
Top the chowder with the cheesy croutons and garnish with fresh coriander.