Wednesday, 9 April 2014

A colourful soup for Spring

We are always being advised to eat lots of vegetables, using a wide variety and lots of different colours. This soup can be adapted according to what you have on hand.

Serves 6

2tsp olive oil
1tbsp butter
2 onions , finely chopped
1stick of celery, finely chopped
4 carrots, cut in lengths - julienne style
2 potatoes, diced
500ml vegetable stock
1 bay leaf
1 courgette, sliced
150g broccoli florets,
100g peas, green beans or sweetcorn
10 cherry tomatoes, halved
500ml semi- skimmed milk
3tbsp fresh herbs- basil,parsley,dill

In a large saucepan heat the butter and oil and cook the onions until soft, about 10 minutes.
Add the celery,carrots and potatoes.
Cook together for about 5 minutes, stirring occasionally and then add the stock.Put in the bay leaf and bring to the boil .Then turn the heat down and put the lid on, simmer gently until the potatoes and carrots ard soft, about 7-8 minutes.
Add the broccoli,courgettes, peas, beans or sweetcorn, and the tomatoes.Boil for 3-4 minutes until the vegetables are just tender. Stir in the milk and herbs and serve in bowls with crusty bread.

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