Today we had a party for my husband’s birthday. Late afternoon menu: vegetable chowder, zucchini-carrot-dill pancakes, and oatmeal cookies. Nothing left!
Makes 8 to 10 servings
1 big onion
6 carrots
1/2 medium size butternut squash
2 small leeks
2 cloves of garlic
1 quart vegetable stock
2 cups waer
2 cups frozen lima beans
2 cups frozen corn
1 cup cooked quinoa
Olive oil
S and P
Note: Clean and chop each vegetable after the one before goes into the pot mixing everything together and seasoning each vegetable with salt.
Heat olive oil in a deep soup pot on medium heat. Add the vegetables in this order: onions, carrots, squash, leeks and garlic. Add the stock and water and bring to boil. When the vegetables are soft, turn off the flame. Using an immersion blender, blend until completely smooth.
In a small pot, cook the quinoa. Turn the flame back on and dd the lima beans and corn, cooking until tender. Add in the quinoa. Stir well. Serve hot and enjoy!