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Vegetable soup

Serves 4

Ingredients:

  • 1 Onion
  • 2 Carrots
  • 1 Small turnip
  • 1 Large Potato
  • 1 Leek
  • 1 Tin tomatoes
  • 1 Tablespoon oil
  • 1 Litre (2 Pints) vegetable stock
  • Mixed herbs
  • Parsley

Equipment:

  • Chopping board
  • Sharp knife
  • Saucepan
  • Measuring jug
  • Wooden spoon

Method:

  1. Peel and roughly chop the onion, carrots, turnip, potato and leek.
  2. Heat the oil in a saucepan, when hot add vegetables, stir then place lid on pan to soften vegetables. About 10-15 minutes.
  3. Pour in the stock, add herbs, cook until vegetables are cooked and soft.
  4. At this point you can either blend to make a smooth soup or if you prefer a chunky soup leave it as it is.

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Roweena Russell, E: roweena@hiwecanhelp.com , T: 079 57 57 6305
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