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.
1/2- 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.