Chowder
Niall
Don't worry if you don't finish it all! Chowder tastes even better when you reheat if after a night in the fridge.
People: 1
25 min

Ingredients

15 grams
Almonds
0.75
Carrot
10 ml
Greek Yogurt
30 ml
Milk
35 grams
Mushrooms
1 tbsp
Olive Oil
1 tsp
Rosemary
1
Spring Onion
250 ml
Stock
50 grams
Sweet Potato

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Prep

  1. Peel and cut your sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your mushrooms so that they all have a similar size and shape.
  3. Finely chop your carrot and spring onion.

Heating Steps

  1. Heat olive oil in a pot, add Carrot, Mushrooms and Sweet Potato rosemary and fry for 15 minutes.
  2. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  3. Add greek yogurt and milk and mix.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Almonds and Spring Onion on top.