How to make it

  • Cook garlic and potatoes in olive oil for about 8 minutes, enough for the potatoes to start to brown. Add carrots, parsnip, and leek. Stir and let cook for another five minutes or so. Add chile pepper vegetable broth, and cauliflower. Bring to a simmer. Add the spices to keep the broth from being too bland, a little at a time, tasting until you have it the way you want it. A bay leaf and some parsley would probably be good as well. Add broccoli. Simmer until soft. Add peas and simmer for another 5 minutes. Puree, but keep a little chunky. Add can of creamed corn, milk, salt, and pepper to taste. Serve with buttered warm bread. Yum.

Reviews & Comments 1

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    " It was excellent "
    wynnebaer ate it and said...
    Sounds great...:)
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