Horse & Mill Pub’s vegetable soup

Name: Horse & Mill Pub's vegetable soup
Yield: 16 servings
Cuisine: Boil
Ingredients: 6.00 carrots diced; 1.00 onion finely chopped; 1.00 cauliflower small, cut into florets; 4.00 celery stalks finely chopped; 4.00 potatoes grated; 500.00 ml peas dried, soaked; 2.00 tomato paste cubes; 1.00 butternut peeled, diced; 45.00 ml stock powder vegetable; 250.00 ml pasta; 2.00 fresh parsley chopped; 1.00 lemon zest only; salt and freshly ground black pepper to taste

16 servings

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Pulses

By Food24 November 03 2009

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Ingredients (13)

6.00	carrots — diced
1.00	onion — finely chopped
1.00	cauliflower — small, cut into florets
4.00	celery stalks — finely chopped
4.00	potatoes — grated
500.00 ml	peas — dried, soaked
2.00	tomato paste — cubes
1.00	butternut — peeled, diced
45.00 ml	stock powder — vegetable
250.00 ml	pasta
2.00	fresh parsley — chopped
1.00	lemon — zest only
	salt and freshly ground black pepper — to taste

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Method:

Place all the ingredients, except the parsley and seasonings in a large saucepan. Add about 1,75 litres (7 c) water or enough to over the vegetables and bring to the boil. Reduce the temperature and simmer slowly until the peas are soft. Add more water as desired. Add the parsley and lemon rind, season generously with salt and black pepper and serve hot.
Serves 16.