the Recipe for our
Vegetable Soup
INGREDIENTS
- A good knob of butter
- 1 small-medium onion, finely chopped
- 1 small leek (white part only), finely sliced
- 1 stick of celery, finely chopped
- 1 small potato, chopped
- 2 biggish carrots, chopped
- 1 small tomato chopped or 1 tablespoon of tomato purée
- 1-1 1/2 pints (500-750ml) of tasty stock
- A good glug of cream
- A couple of sprigs of parsley, chopped
- A sprig of thyme, picked and chopped
- A good pinch of salt and pepper
METHOD
-
Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.
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Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.
-
Add the chopped parsley and reheat before serving.
Coeliac
Friendly
Ready
60mins
Veggie
Friendly
