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This Vegetable Soup is simple to make and delicious , especially on a winter's day with a slice or two of soda bread .....
Ingredients:
3 carrots, chopped
3 large potatoes, peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1 onion, chopped
1/2 tsp dried thyme
1 tsp freshly-chopped parsley
1/2 tsp dried sage, crumbled
salt and black pepper, to taste
25g either of pearl barley or dried lentils
2/3 vegetable stock cubes
Method:
(make a stock from vegetable stock cubes)unless you have some of your own
Add the vegetables and stock to a large saucepan and fill with just enough water to cover. Bring to a boil, reduce to a simmer and season with the herbs and salt and black pepper.
Continue cooking until the vegetables are tender (about 35 minutes). Drain the vegetables (retain the stock), allow to cool then transfer half to a blender. Add a little of the stock and purée until smooth. Add to a pan along with the remaining vegetables and add just enough of the stock to bring the soup to your desired thickness. Bring to a simmer, adjust the seasoning and serve. I allways add a little Passata at the end to give it a richer flavour .....sprinkle a little coriander on top when you are serving
Ingredients:
3 carrots, chopped
3 large potatoes, peeled and cubed
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 leek, sliced
1 onion, chopped
1/2 tsp dried thyme
1 tsp freshly-chopped parsley
1/2 tsp dried sage, crumbled
salt and black pepper, to taste
25g either of pearl barley or dried lentils
2/3 vegetable stock cubes
Method:
(make a stock from vegetable stock cubes)unless you have some of your own
Add the vegetables and stock to a large saucepan and fill with just enough water to cover. Bring to a boil, reduce to a simmer and season with the herbs and salt and black pepper.
Continue cooking until the vegetables are tender (about 35 minutes). Drain the vegetables (retain the stock), allow to cool then transfer half to a blender. Add a little of the stock and purée until smooth. Add to a pan along with the remaining vegetables and add just enough of the stock to bring the soup to your desired thickness. Bring to a simmer, adjust the seasoning and serve. I allways add a little Passata at the end to give it a richer flavour .....sprinkle a little coriander on top when you are serving
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