 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I had a load of veg that needed using up and since the weather's getting cooler, I thought a vegetable soup was the way forward. I had a whole head of lettuce so started off making an easy celery soup and then added the rest. You could put in whatever you have to hand. Ingredients:
25 g butter |
1 whole head of celery, sliced |
2 medium onions, diced |
1 large leek, sliced |
3 garlic cloves, minced |
3 vegetable stock cubes |
2 large potatoes, peeled and diced into 1cm cubes |
3 carrots, peeled and diced into 0 . 5cm cubes |
1 large courgette, diced |
1 1/2 cups frozen peas |
boiling water |
1 teaspoon tabasco sauce (optional) |
200 ml double cream (optional) |
1 large handful fresh parsley, chopped |
salt and white pepper, to taste |
Directions:
1. Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling.
2. Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally.
3. Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft.
4. Blend with a hand blender, and season to taste. Add the Tabasco if using.
5. Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly.
6. Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more).
7. Stir the fresh parsley through and serve with some fresh crusty bread.
|
|