Horse & Mill Pub’s vegetable soup

Gavin Victor

6 medium-sized carrots, diced
1 onion, finely chopped
1 small cauliflower, broken into florets
4 stalks celery, finely chopped
4 medium-sized potatoes, grated
500 ml dried peas, soaked in water for 30 minutes
2 tomato paste cubes
1 medium-sized butternut, peeled and diced
45 ml vegetable stock powder
250 ml small pasta shapes (optional)
2 handfuls chopped fresh parsley
1 grated rind of a lemon
salt and freshly ground black pepper to taste

Place all the ingredients, except the parsley and seasonings in a large saucepan. Add about 1,75 litres (7 c) water or enough to over the vegetables and bring to the boil. Reduce the temperature and simmer slowly until the peas are soft. Add more water as desired. Add the parsley and lemon rind, season generously with salt and black pepper and serve hot. Serves 16.

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