Spring Green Chowder


Prepare as for Chinese Leaf Chowder but substitute spring greens (spring cabbage) for the Chinese leaves.

1 cauliflower, cut into florets 1 swede (rutabaga), diced 1 onion, sliced

1.2 litre si2 pts/5 cups vegetable stock Salt and freshly ground black pepper 15 mill tbsp tomato puree (paste)

15 ml/1 tbsp chopped thyme

Place the vegetables and stock in a saucepan, bring to the boil then simmer for at least 1 hour until the vegetables are really soft.

Season with salt and pepper. Add the tomato puree and thyme. Leave lumpy or puree in a blender or food processor.


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