Saturday, October 30, 2010

Country Vegetable Soup

Soup making is a good way to make the most of seasonal vegetables. It is also a great way of making healthy meals from the best selection of frozen food. Plain or frozen vegetables cook’s fast and taste terrific. Serve this classic mixed vegetable soup with crusty garlic bread and perhaps a wedge of cheese as a light meal.


Serves 2-3

2 tbsp vegetable oil
1 onion finely chopped
1 carrot diced
1 celery sliced
½ stick leek sliced
1 potato cut into small cubes
1 small parsnip, cut into small cubes
1 tbsp minced garlic and ginger 
1 vegetable stock cube 
100ml milk / soy milk
1 tsp corn flour mixed in 2 tsp cold water
50g de-frozen green peas
Parsley for garnishing
Salt and pepper to taste


Heat oil in a pan sauté onion, leeks, minced garlic and ginger for 3-4 minutes. When onion and leeks are soft and changing to golden color, add potatoes, carrots, celery and parsnip stir well for 3 more minutes.

Add one bowl of water, soup cube, milk bring to boil for about 5 minutes. When soup starts simmering add corn flour mixture, salt and pepper to taste stir well until soup thickens a bit.

Turn off heat add green peas and parsley. Ladle the soup into bowls. 

Depending on your preference, serve this soup with roasted garlic bread and cheese.
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