Sunday, 15 July 2012

Vegetable Soup

Vegetable Soup

Serves 4


1 onion, diced

3 garlic cloves, finely chopped

1 tablespoon olive oil

175g/6oz carrots, chopped

175g/6oz celery, chopped

1 small courgette, chopped

1 small yellow squash, chopped,

200g/7oz fresh broccoli, broken into florets

200g/7oz fresh cauliflower, chopped

100g/4oz mushrooms, sliced

400g/14oz canned chopped tomatoes

200ml/7fl oz tomato sauce 1 teaspoon dried basil

1 teaspoon dried oregano

3 chicken stock cubes, crumbled

Preparation Method:

Lightly saute the garlic and onions in the oil. Add the carrots and celery, and sweat for 3–5 minutes.

Add the courgette and squash. Cook for a further 3–5 minutes, then add the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and simmer for 15 minutes. Serve hot.

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