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Hi everyone,
I make this soup all the time but usually just by the size of the pot and not exact weights. However my brother loved it so much when they visited over Christmas that he wanted the recipe.
I had a quick bash with the quantities below and it tasted great. I thought being as I had gone to the effort of putting it in an email I would post it on here for others to try.
Hope you like it.
Quick and easy winter vegetable soup
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
Ingredients
200g onions
200g potatoes
200g carrots
200g sweede
200g parsnips
4 tbsp oil ( olive oil is best )
1 litre vegetable stock or enough to cover the vegetables
300ml milk
Salt & pepper to taste
Method
1. Wash, peel and roughly chop the vegetables.
2. Lightly fry the vegetables in olive oil for 5 -10 minutes, just enough to add some colour.
3. Add the stock and bring to the boil
4. Simmer uncovered for 20 - 30 minutes until the vegetables are tender.
5. Remove from the heat an either use a hand blender to puree the vegetables or transfer to a conventional food processor and then back to the original pot.
6. Now add the milk and season with salt and pepper to taste.
7. Gently reheat the finished soup and serve with thick crusty bread.
Remember the better the quality of ingredients used the better the finished soup will taste.
Sorry about the simplicity of the instructions but he usually has trouble just opening a tin !
I make this soup all the time but usually just by the size of the pot and not exact weights. However my brother loved it so much when they visited over Christmas that he wanted the recipe.
I had a quick bash with the quantities below and it tasted great. I thought being as I had gone to the effort of putting it in an email I would post it on here for others to try.
Hope you like it.
Quick and easy winter vegetable soup
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
Ingredients
200g onions
200g potatoes
200g carrots
200g sweede
200g parsnips
4 tbsp oil ( olive oil is best )
1 litre vegetable stock or enough to cover the vegetables
300ml milk
Salt & pepper to taste
Method
1. Wash, peel and roughly chop the vegetables.
2. Lightly fry the vegetables in olive oil for 5 -10 minutes, just enough to add some colour.
3. Add the stock and bring to the boil
4. Simmer uncovered for 20 - 30 minutes until the vegetables are tender.
5. Remove from the heat an either use a hand blender to puree the vegetables or transfer to a conventional food processor and then back to the original pot.
6. Now add the milk and season with salt and pepper to taste.
7. Gently reheat the finished soup and serve with thick crusty bread.
Remember the better the quality of ingredients used the better the finished soup will taste.
Sorry about the simplicity of the instructions but he usually has trouble just opening a tin !
