astrolab
VIP Member (Resident chef)
A favorite for the cold winter evenings, best with homemade bread and butter...
If you want a thicker soup, add barley to the vegetables, you can even include potatoes.
X 4 person
Ingredients:
30 ml sunflower oil
2 medium onions, chopped
1 large clove garlic, chopped
3 large carrots, sliced
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut squash, peeled, seeded and chopped
2 medium brinjals, peeled and diced
kernels cut from 2 fresh mealies
15 ml finely chopped fresh tarragon or thyme
2 litres vegetable or chicken stock
salt and milled pepper
Preparation:
Heat the oil in a large heavy based saucepan and sauté the onions and garlic for approximately 5 minutes, or until onions are transparent. Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil. Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft.
Season to taste and serve.
If you want a thicker soup, add barley to the vegetables, you can even include potatoes.
X 4 person
Ingredients:
30 ml sunflower oil
2 medium onions, chopped
1 large clove garlic, chopped
3 large carrots, sliced
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut squash, peeled, seeded and chopped
2 medium brinjals, peeled and diced
kernels cut from 2 fresh mealies
15 ml finely chopped fresh tarragon or thyme
2 litres vegetable or chicken stock
salt and milled pepper
Preparation:
Heat the oil in a large heavy based saucepan and sauté the onions and garlic for approximately 5 minutes, or until onions are transparent. Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil. Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft.
Season to taste and serve.
