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September Soup




Source of Recipe


the web


List of Ingredients




1 teasp oil
2 teasp butter
1 onion
1 carrot
1 potato
1 wedge savoy cabbage
1 tin beans (borlotti)
2 tomatoes, quartered and the stem nicked out.
1/2 teasp dried thyme
Fresh parsley if available
2 rounded teasp marigold vegetable stock powder
About 1 pint boiling water
Salt & pepper

Recipe



Heat the oil and butter in a large pan on a low heat. Chop all the veg
except tomatoes small (I use a food processor) and add to pan. Stir well
then put lid on and let them sweat for 5 mins. Add the tomatoes, salt &
pepper (it needs lots), herbs and then gradually add the water. Bring to
the boil, add the beans and stock powder. Lower heat and cook, about 30
mins or so, until veg are soft. The tomato skins will rise to the top so
you can fish them out. Taste for seasoning. Either serve as it is, or
take out half and blend then add back to pan, or use a braun hand
blender in the pan and liquidise most, leaving in some bits. Or of
course you can liquidise it all. Serve sprinkled with parsley if you
have it.