Gardeners' Soup Recipe

Gardeners' Soup picture

Summary

Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 English cucumber3⁄4 Pound, peeled and chopped (350 Grams)
 Ripe red tomatoes3⁄4 Pound (350 Grams)
 Potato1 Medium, peeled and chopped
 Lettuce leaves4
 Onion1 Small, finely chopped
 Garlic1 Clove (5 gm), crushed
 Hot water1 Pint, mixed with 1 teaspoon tomato puree (570 Milliliter)
 Dried basil1 Teaspoon
 Parsley2 Teaspoon (Freshly Chopped)
 Lemon juice1 1⁄2 Teaspoon (1 Dessertspoon)
 Butter4 Tablespoon
 Oil3 Tablespoon
 Salt To Taste
 Freshly milled black pepper To Taste

Nutrition Facts

Serving size

Calories 289 Calories from Fat 210

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 9.3 g46.3%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 119.3 mg5%

Total Carbohydrates 19 g6.4%

Dietary Fiber 3.7 g15%

Sugars 5.5 g

Protein 3 g6.3%

Vitamin A 44.9% Vitamin C 52%

Calcium 7.9% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a bowl, boil water and drop the tomatoes in it.
2 Remove after one minute, slipping the skins off.
3 Roughly chop the flesh.
4 In a thick-based saucepan, melt one tablespoon of butter with one tablespoon of oil.
5 Add in the onion in it and soften for 5 minutes.
6 Add in the garlic, lettuce, cucumber, tomatoes and potato.
7 Stir well, adding the seasoning and lemon juice.
8 Cover with the lid and, keeping the heat low, let the vegetables sweat for about 15 minutes.
9 Add in the basil and hot water mixed with tomato puree.
10 Bring it up to simmering point, and simmer, covered for another 20 minutes or until the vegetables are soft.
11 Into a liquidiser, pour the soup and liquidise it for 6-€”8 seconds.

SERVING
12 Sprinkle with parsley and serve hot with some fresh, crusty bread.(optional)
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