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Campus Chowder

BULK RECIPE SERVES 4

Ingredients:

  • 4 cups chicken or vegetable stock
  • 250g potato, cut into small cubes
  • 250g kumara, cut into small cubes
  • 1 whole carrot, diced
  • 1/2 leek, finely chopped
  • 2-3 stalks celery, finely sliced
  • 1/2 onion, diced
  • 2-3 cloves garlic, minced
  • 2 Tbsp olive oil
  • Spices:
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • Dried chilli flakes to taste preference
  • Protein of your choice 

Method:

Heat oil (or spray oil) in a large pot, then fry off cumin seeds, garlic, onion & leek until onions begin to soften. Stir through the remaining spices and fry for a further 1-2mins.

Add the remaining veg to the pot and coat in the spice mix. Add the stock, and bring to a simmer. Cook for 30-40mins or until the potato and kumara have softened and started to break apart. Blend everything together with a stick blender and season with salt & pepper to your taste. 

Top with a protein of your choice but we recommend smoked white fish, soft boiled eggs, or falafel.

Note: This recipe is around 4 serves. Adjust carb (potato/kumara) portions based on your meal plan. If your plan allows, try using half your portion of potato/kumara for a slice of Molenburg or Ciabatta.

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