Vegetable Soup
Vegetable Soup
A practical Vegetable Soup recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 1Kg/2 1/4Lb Beetroot
- 450G/1Lb Carrots
- 8 Shallots
- 2 Garlic Cloves, Chopped Roughly
- 1 Stick Of Celery, Chopped Roughly
- 1 Bay Leaf
- 2 Tbsp Caraway Seeds
- Enough Stock To Cover The Vegetables With About Half A Pint Left Over
- Salt And Freshly Ground Black Pepper
Method
- Heat 2 3cm water in a saucepan, add all the ingredients and bring to the boil.
- Simmer for 20 minutes or until all the vegetables are tender.
- Discard the bay leaf and cloves.
- Transfer the soup to a blender or use a hand blender and blend until smooth.
- Pour into a heatproof dish, let rest for a few minutes before serving.
- Sprinkle some freshly ground pepper and a pinch of cumin.