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A

angus

Guest
Vegetable Soup With Winter upon us , soups are always good .


1/2- onion (75g)
2- cloves of garlic
1- mild chilli (optional)
2- tsp vegetable stock powder
1- medium zucchini (175g)
1- medium carrot (75g,)
2- ripe tomatoes (150g, )
1- tsp chopped fresh parsley
1/4- tsp dried basil
750 ml- vegetable stock or water

1. Prepare the vegetables:
Onion: Peel and chop
Garlic: Peel and chop finely
Chilli: Peel, deseed and chop finely
Zucchini: Halve length ways and slice
Carrot: Peel, Halve length ways and slice
Tomatoes: Peel and Chop finely

2. Place the onion, garlic, chilli if using and vegetable stock powder in
a large pan with 250ml vegetable stock or water. Bring to
the boil, then boil off almost all the liquid, stirring occasionally
until the vegetables are soft.

3. Add the zucchini, carrot and tomato and reduce the heat slightly.
Very soon these vegetables will begin to give off liquid, so turn up the
heat again and boil it off, stirring constantly, until the vegetables
have begun to soften.

4. Add the remaining stock or water 500ml, bring to the
boil, then cover and cook for about 10 minutes until vegetables have
softened but aren't mushy.

5. Remove half the vegetables, recover and cook for 5 minutes more. Puree
the mixture in the pan, then add the reserved vegetables and the herbs.
Reheat and serve.
 
1. Cut a jap pumpkin in half, spray with olive oil spray and sprinkle with salt.
2. Place in a baking tray flesh side up and into oven @ 180degc for one hour and a bit until cooked well right through (test by shoving a spoon thru it). For the last 20 mins of baking, throw in a bulb of garlic (don't peel it)
3. Scoop all the pumpkin flesh out into a saucepan, squeeze the garlic clove flesh in as well then cover with vegetable/chicken stock.
4. Simmer for a coupla minutes, then stick blender it until homogenised.
5. Return to simmer, season to taste, add a dash of cream if you feel naughty (and/or add some parma cheese)

BON APPETIT KUNCES
 
1. Cut a jap pumpkin in half, spray with olive oil spray and sprinkle with salt.
2. Place in a baking tray flesh side up and into oven @ 180degc for one hour and a bit until cooked well right through (test by shoving a spoon thru it). For the last 20 mins of baking, throw in a bulb of garlic (don't peel it)
3. Scoop all the pumpkin flesh out into a saucepan, squeeze the garlic clove flesh in as well then cover with vegetable/chicken stock.
4. Simmer for a coupla minutes, then stick blender it until homogenised.
5. Return to simmer, season to taste, add a dash of cream if you feel naughty (and/or add some parma cheese)

BON APPETIT KUNCES

Nutmeg. Don't forget the nutmeg!
 
Damn straight you gotta throw some nutmeg in!! I've also tried smoked paprika and even enough cumin fit for a mad habib. I've since learnt that a bit of spice goes a long way.
 
lol brb make 2 versions. One for me, one for the rest including organic vegan whatever you call it snob.
 
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