Try this tasty and nutritious soup recipe which gives you the opportunity to pack in a delicious variety of seasonal vegetables available in your garden. Recipe supplied by Garden to Table School Cannons Creek School.
Ingredients
- 4 litres vegetable stock
- Salt
- Choose from the following: 1/2 cup split red lentils, pasta (small shapes), rice, barley or soup mix
- Parsley - large bunch chopped and added just before serving
- Fresh vegetables (cut into small pieces):
- Onion
- Leek
- Celery
- Carrots - may be grated
- Potatoes - may be grated
- Pumpkin - may be grated
- Kumara - may be grated
- Spinach/silverbeet (stalks thinly sliced and added with vegetables, leaves shredded and added at end of cooking time)
- Other seasonal vegetables as available
- Firstly, heat stock so veg can be added to hot stock. Once boiling, reduce to simmer and add lentils/rice/pasta - whichever is being used.
- Wash and prepare the vegetables: Onion- peel and dice, leek and celery - cut into thin slices, root vegetables - peel and dice small or grate, spinach/silverbeet - thinly slice stalks and add with vegetables, leaves shredded and added at end of cooking time.
- Add vegetables to pot as they are prepared.
- Bring to boil, then reduce to simmer until vegetables are tender (approx 25-30mins). Add more stock or boiling water if more liquid is required.
- Add salt to taste. Flavour will improve with longer cooking time (do not boil hard, a continuous rolling simmer is best here).
- When vegetables are cooked add shredded greens, if using, and cook for 5 more minutes.
- Add chopped parsley before serving.
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Cannons Creek School's Vegetable Soup Comments
looks very interesting however I struggle with recipes that do not give even vague quantiles as we know all fresh vegetable's come in different sizes
PAUL Pickerill