Hearty vegetable soup

Gavin Victor

Server 3 ~ 4

Ingredients
50 ml butter
1 onion, chopped
2 cloves garlic, crushed
1 carrot, sliced into discs
1 stalk celery, chopped
3 small baby marrows, sliced into rings
200 g fresh green beans, sliced into 2,5 cm lengths
30 ml cake flour
70 g tomato paste
2 chicken stock cubes dissolved
340 g whole kernel corn, drained
150 g pasta shells
5 ml dried oregano
15 ml chopped fresh parsley
10 ml sugar
dash fresh lemon juice
salt and ground black pepper to taste

Method:
Melt the butter in a large pot until bubbling and sauté onion and garlic until soft and fragrant. Add the carrot, celery, baby marrows and green beans and sauté until the vegetables begin to soften. Sprinkle with cake flour and mix. Stir in the tomato paste and stock. Bring to the boil, add the corn, pasta and herbs and cover. Reduce heat and simmer for about 15 minutes until the pasta is cooked and the soup is slightly thickened. Season with sugar, lemon juice, salt and pepper. Ladle into warmed soup bowls. Serve with crusty bread. Makes 1,5 litres.

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