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Horse & Mill Pub's vegetable soup

Recipe from: 9/16/1999 12:00:00 AM
Ingredients 13
Servings 16


  • 6
    medium-sized carrots, diced
  • 1
    onion, finely chopped
  • 1
    small cauliflower, broken into florets
  • 4
    stalks celery, finely chopped
  • 4
    medium-sized potatoes, grated
  • 500
    dried peas, soaked in water for 30 minutes
  • 2
    tomato paste cubes
  • 1
    medium-sized butternut, peeled and diced
  • 45
    vegetable stock powder
  • 250
    small pasta shapes (optional)
  • 2
    handfuls chopped fresh parsley
  • 1
    grated rind of a lemon
  • salt and freshly ground black pepper to taste


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.

Read more on: pulses  |  soup

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