Creamy Vegetable Chowder Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetables oil, +
10 ounce: (1 cn) tomatoes,
1 tsp: Vegetable oil,
1/2 cup: Water,
1/4 cup: Onion, chopped
1/8 tsp: Dried thyme,
1/4 cup: Green pepper, chopped
1/2 tsp: Dried oregano,
1/4 cup: Celery, chopped
1/4 tsp: Dried basil,
1/4 cup: Carrots, chopped
Salt and pepper to taste,
1 centiliter: Garlic, minced
1 cup: Cooked brown rice,
2/3 cup: Lowfat cottage cheese,
Directions:
Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and
cook until lightly browned, adding water if necessary to prevent drying. In
blender, combine cottage cheese, tomatoes, water and spices. Blend until
smooth and add to vegetables. Stir in rice, cook, stirring until heated
through. Do not boil
Per serving: 7g protein, 6g fat, 21g carb., 348mg sodium, 2mg chol., 159
calories.
Source from luhu.jp
cook until lightly browned, adding water if necessary to prevent drying. In
blender, combine cottage cheese, tomatoes, water and spices. Blend until
smooth and add to vegetables. Stir in rice, cook, stirring until heated
through. Do not boil
Per serving: 7g protein, 6g fat, 21g carb., 348mg sodium, 2mg chol., 159
calories.
Source from luhu.jp