Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a 4-quart dutch oven over medium heat, heat oil. add onion, fennel and garlic; cook for 8-10 minutes or until onion is tender and starts to caramelize, stirring frequently. stir in broth. bring to a boil, then reduce heat. simmer, covered, for 5 minutes. stir in potatoes, butternut squash and carrots. return to a boil, then reduce heat. simmer about 20 minutes or until vegetables are tender. stir in the 2 tablespoons of fresh oregano or fresh thyme. season with salt and pepper to taste. pour into soup bowls. if desired, sprinkle with shredded parmesan cheese and addition fresh herb.

Target recipe: heat oil in large nonstick skillet over medium-low heat. add onion, cook until tender, stirring occasionally, about 10 minutes. add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. add milk; bring to boil. add potatoes and 1 cup tomatoes. cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. add broccoli, carrots and cauliflower. cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. season with salt and pepper. divide rice among 4 plates. top with curry. sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.