Tuesday, 3 March 2015


Home-made Vegetable Soup

1 onion, peeled and chopped into slices
3 carrots, peeled and cubed
2 leeks, chopped in slices
Quarter of a white cabbage, sliced
2 large potatoes cubed
A few frozen broad beans
1 tablespoon of tomato puree
1 chicken stock cube
1 teaspoon of green pesto
2 pints of water
A splash of Worcestershire sauce
Mixed Provencal herbs to taste (2 teaspoons)
1 teaspoon of oregano
Salt and pepper to taste
100g of orzo pasta

Put the leeks, onion and carrots in a large saucepan with the stock cube and water.  When softened, add the other ingredients and give it a big stir, before leaving to simmer for 20 minutes.

Serve with half a lemon and crusty bread and butter

Variations could include:

Adding frozen peas or sweetcorn
A tin of white beans
A handful of left over cooked chicken

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