Chunky vegetable soup

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 12
Servings 4
Time

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).
 

Read more on: pulses  |  soup  |  microwave
 

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