Sunday, April 14, 2013

Vegetable Soup recipe

Vegetable Soup
Vegetable Soup

This lightly spiced soup will appeal to the whole family, especially e" when served with the crispy onion bhaji

Serves 4

Vegetable Soup ingredients: 3 tablespoons olive oil. 1 onion, sliced. 1 fennel bulb, sliced. 2 carrots, diced. 2 parsnips, diced. 2 cloves garlic, crushed. 2 teaspoons ground coriander. 1 teaspoon ground turmeric. 1/2 teaspoon ground cinnamon. 1 tablespoon grated fresh ginger. 1/2 cup water. 1 x 400 gram tin chickpeas, drained and rinsed. 500 grams pumpkin, peeled and diced. 4 cups vegetable or chicken stock. 1 tablespoon lemon juice. 2 tablespoons chopped coriander. sea salt and freshly ground pepper

Vegetable Soup recipe: Heat the oil in a large saucepan and add all the ingredients down to and including the water. Season generously, cover and cook for 15 minutes, stirring occasionally until the vegetables are soft. Add the chickpeas, pumpkin and stock and bring to the boil. Season and simmer for 15 minutes until the pumpkin is tender. Lightly crush some of the vegetables with the back of a spoon to thicken the soup a little and stir in the lemon juice and coriander. By then, the vegetable soup is ready