Hearty Vegetable Soup recipe |
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05/02/2011
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Ingredients2 tablespoons olive oil2 large carrots diced 2 medium onions chopped 4 celery stalks sliced 3 L chicken stock or vegetable stock 1 bay leaf 2 leeks finely sliced 1 Handfull of green beans chopped (about 12 or so) 1 large clove garlic chopped 1 small cauliflower broken up into small pieces 4 baby marrows sliced 3 medium tomatoes skinned, seeds removed and chopped up (optional but very nice) palm of chopped fresh parsley Salt and pepper 1 tin haricot beans or butter beans Parmesan cheese DirectionsAdd the oil to a large pot on a medium to high heat and add the carrots, onions and celery, cook for a few minutes until the onions are beginning to soften. This should take about 3 or 4 minutes.Now add the stock and the bay leaf and bring to the boil. Toss in the leeks, garlic and green beans, simmer with the lid on for about 5 or 10 minutes, add salt and pepper to taste and then toss in the cauliflower, baby marrows and tinned beans. Reduce the heat, add the tomatoes and cook for another 10 to 15 minutes on a slow simmer. Stir in the parsley and serve with a grate of parmesan over the top. You can take 1 to 1 1/2 cups of the soup and pop it in the blender, blitz it and then stir back into the soup to thicken it up but not necessary. CommentsAdd some rice or potatoes to starch it up, or some chicken or ham. But for those of us who are vegetarian, use the vegetable stock for a meat free meal. |
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