Vegetable Soup

Serves 6
60 ml olive oil                                    
30 ml butter
4 large carrots, peeled, sliced into 5 mm half moons 
1 large turnip, peeled, sliced into 5 mm fans
2 medium onions, chopped                 
2 leeks, well washed & sliced
1 small bunch soup celery, chopped   
2 potatoes, peeled & sliced
6 ripe tomatoes, peeled & chopped    
410 g canned butter beans, drained
3 bay leaves                                       
6 sprigs lemon thyme
6 cloves garlic, crushed                     
10 ml salt
milled black pepper                            
1 litre cold water
125 ml lentils (cleaned, not cooked)                                    
2 additions cloves garlic, finely chopped
finely grated peel of 1 lemon 
60 ml fresh chopped parsley               
1.        Prepare all the vegetables as stated in ingredients list.
2.       Heat olive oil & butter in a large heavy-based saucepan, until butter foams.
3.       Add the carrots, turnips, onions, leeks, celery & potatoes to the saucepan.
4.       Stir-fry the veggies until they become translucent & start to soften. About 10 minutes.
5.       Add the tomatoes, butter beans, bay leaves, lemon thyme & crushed garlic to the veggies in the saucepan.
6.       Season with the salt & milled black pepper.
7.       Add the 1 litre cold water to the saucepan & bring to the boil.
8.       Reduce the heat, cover the saucepan  & allow the soup to simmer for 10 minutes.
9.       Add the lentil to the soup, cover & allow the soup to simmer for 30 minutes.
10.    Remove from the stove, season further if necessary.
11.     Add the finely copped parsley, extra chopped garlic & grated lemon rind which will add a glorious flavour.
12.    Serve hot in heated bowls.
FREEZES WELL!!    

 

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One thought on “Vegetable Soup”

  1. The recipes are all so yummy and mouthwatering. Is there a way that u can send the recipes in a book form if possible it would be appreciated. Thank you very much.

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