Chunky vegetable soup

Gavin Victor

60 g butter
2 large carrots, chopped
2 large celery sticks
4 courgettes, sliced
1 large onion, chopped
1 medium potato, peeled and chopped
1 bay leaf
2 ml dried thyme
salt and freshly ground black pepper
500 ml vegetable stock
400 g tomatoes
400 g butter or broad beans, drained and rinsed

Place butter in a deep 3 litre microwaveproof bowl and cook, covered with kitchen paper, on HIGH for 2 minutes, or until melted. Add vegetables, herbs and seasoning to melted butter and stir to combine. Cook covered, on HIGH for 7 to 9 minutes, until vegetables are tender, stirring twice. Add stock, tomatoes with their liquid and beans to the vegetable mixture, stirring to break up tomatoes. Cook, covered on HIGH for 5 minutes, or until piping hot. Discard bay leaf and serve hot with Savoury seed scones (see recipe).

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