Chunky vegetable soup: Food24: Recipes

Chunky vegetable soup

Recipe from: - Ideas 5/1/1993

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Ingredients

60

g

butter
2

large carrots, chopped
2

large celery sticks
4

courgettes, sliced
1

large onion, chopped
1

medium potato, peeled and chopped
1

bay leaf
2

ml

dried thyme
salt and freshly ground black pepper
500

ml

vegetable stock
400

g

tomatoes
400

g

butter or broad beans, drained and rinsed

Method

Place butter in a deep 3 litre microwaveproof bowl and cook, covered with kitchen paper, on HIGH for 2 minutes, or until melted. Add vegetables, herbs and seasoning to melted butter and stir to combine. Cook covered, on HIGH for 7 to 9 minutes, until vegetables are tender, stirring twice. Add stock, tomatoes with their liquid and beans to the vegetable mixture, stirring to break up tomatoes. Cook, covered on HIGH for 5 minutes, or until piping hot. Discard bay leaf and serve hot with Savoury seed scones (see recipe).

Servings: Change Serving

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Stored onions
To get the best flavour and freshness from your onions(especially prized ones like Vidalias), store them wrapped individually in newspaper and store in a cool, dark place.

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