A hearty, comforting vegetable chowder filled with cabbage, fennel, turnip, potatoes, and sweet corn, simmered in stock and milk with Rosemary Olive Oil for a rich, savoury finish.
Prep: 15 minutes
Cook: 40 minutes
Makes: 4 servings
Ingredients
- 2 tbsp Della Terra Rosemary Olive Oil
- 1 cup onion, chopped
- 5 cups cabbage, chopped
- 4 cloves garlic, finely chopped
- 1 cup potato, chopped
- 2 cups white turnip, peeled and chopped
- 1/2 cup carrot, chopped
- 1 cup corn, fresh or frozen
- 1 1/2 cups fennel bulbs, chopped
- 1 cup tomatoes, chopped
- 3 cups vegetable stock
- 3 cups milk
- 1 tsp thyme
- 1 tsp basil
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fresh parsley, chopped
Directions
Heat Della Terra Rosemary Olive Oil in a large stockpot over medium-high heat.
Add onions and cabbage and cook for 2–3 minutes.
Add garlic, potato, turnip, carrots, corn, fennel, and tomatoes. Cook for another 2–3 minutes.
Pour in vegetable stock and milk.
Bring to a gentle simmer over medium heat and add thyme, basil, oregano, salt, and pepper.
Simmer for about 30 minutes, or until all vegetables are tender.
Adjust seasoning to taste and serve topped with fresh parsley.