Vegetable Soup And Vegetable Puree Recipe
Ingredients
| Onions | 4 Ounce, chopped | |
| Carrots-4 oz (100 g)-peeled and sliced | ||
| Cabbage-4 oz (100 g)-shredded | ||
| Celery-4 oz (100 g)-chopped | ||
| Turnips or swedes-4 oz (100 g)-sliced | ||
| Parsnips-4 oz (100 g)-sliced | ||
| Green peas-4 oz (100 g)-shelled | ||
| Green beans | 4 Ounce | |
| Leeks-4 oz (100 g)-sliced | ||
| Beetroot-4 oz (100 g)-peeled | ||
| Vegetable oil | 4 Fluid Ounce | |
| Peanuts-4 oz (100 g)-toasted, crushed | ||
| Water | 8 Pint | |
| Yeast | 4 Teaspoon | |
| Thyme and turmeric-1 good pinch each | ||
| Celery seeds | 1 Teaspoon | |
| Sea salt | 1 To taste | |
| black pepper | 1 | |
| Raw cane sugar-1 level teaspoon | ||
Directions
MAKING
1. Rinse the vegetables
2. Drain the vegetables after cleaning
3. In a large pan, heat the oil
4. Tip in the onions and the nuts and cook for 4 minutes.
5. Add the rest of the vegetables to the pan and cook well
6. Add the water, yeast extract, herbs and spices
7. Boil gently for 35 to 40 minutes.
8. Strain the stock off the vegetables and season the stock.
9. Puree the vegetables and season to taste
SERVING
10. Serve hot
1. Rinse the vegetables
2. Drain the vegetables after cleaning
3. In a large pan, heat the oil
4. Tip in the onions and the nuts and cook for 4 minutes.
5. Add the rest of the vegetables to the pan and cook well
6. Add the water, yeast extract, herbs and spices
7. Boil gently for 35 to 40 minutes.
8. Strain the stock off the vegetables and season the stock.
9. Puree the vegetables and season to taste
SERVING
10. Serve hot
Chef
