Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1 1/2 tablespoons curry powder
2 cups chopped leek -- white part only
(about 6)
6 carrots -- medium, cut into
1-inch pieces
4 stalks celery -- medium, cut into
1-inch pieces
1 1/4 pounds potatoes -- (about 4) cut into
1-inch pieces
10 ounces turnips -- (about 3 medium)
peeled and cut into
1-inch pieces
1 1/2 pounds butternut squash -- peeled and cut into
1-inch pieces
1 1/2 teaspoons savory -- or 1/2 tsp thyme
1 teaspoon salt
1 bay leaf
2 14 oz. cans fat-free chicken broth -- or vegetable broth
1 cup water
2 1/2 cups cauliflower florets
1 1/2 cups frozen petite peas |
Preparation:
Heat the oil in a large Dutch oven over medium-high heat. Add the curry powder and cook, stirring, 1 minute. Add the leeks, carrots and celery. Cook, stirring frequently, until the vegetables begin to brown, 10 minutes. Add the potatoes and turnips, cook, stirring occasionally, 5 minutes more. Add the squash, savory, salt and bay leaf and cook 5 minutes.
Stir in the chicken broth and water into the vegetable mixture. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove the bay leaf.
Add the cauliflower and peas and simmer until all the vegetables are tender, 15-20 minutes. |
