Crosswords1 min ago
Vegetable Soup
Quick! My daughter is asking me for good vegetable soup recipes and I don't know any. She thinks I'm the fount of all knowledge and now I'm letting her down.
She needs it for tea TONIGHT!
And don't forget to tell me what spices / herbs to use.
Mainly root vegetables being used, I think
She needs it for tea TONIGHT!
And don't forget to tell me what spices / herbs to use.
Mainly root vegetables being used, I think
Answers
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If she has all the ingredients
http://www.cookuk.co.uk/soup_starter/winter-ve getable-soup.htm
or
2 tbsp olive oil
75 g small pasta shapes
125 g frozen peas
Salt and freshly ground black pepper
1 onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
1 litre vegetable stock
400 g tin chopped tomatoes
2 large carrots, chopped
125 g cauliflower
2 medium potatoes, peeled and cubed
Saut� onion, garlic and red pepper in the olive oil for 5 minutes.
Add all the other vegetables, except peas, and cook for 2 minutes more. Add the vegetable stock, bring to the boil and simmer for 20 minutes.
Add pasta shapes and frozen peas 10 minutes before the end of cooking time. Season and serve.
http://www.cookuk.co.uk/soup_starter/winter-ve getable-soup.htm
or
2 tbsp olive oil
75 g small pasta shapes
125 g frozen peas
Salt and freshly ground black pepper
1 onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
1 litre vegetable stock
400 g tin chopped tomatoes
2 large carrots, chopped
125 g cauliflower
2 medium potatoes, peeled and cubed
Saut� onion, garlic and red pepper in the olive oil for 5 minutes.
Add all the other vegetables, except peas, and cook for 2 minutes more. Add the vegetable stock, bring to the boil and simmer for 20 minutes.
Add pasta shapes and frozen peas 10 minutes before the end of cooking time. Season and serve.
lol Mammar - I don't know why that didn't come up when you looked for it - but I do have an answer for your burning problem - GET A SLOW COOKER - you will love it!!! Shaneystar uses her's all the time I think - we all do!!! They are great for soups/stews but they are REALLY great to put a frozen roast in - with no liquid - just sprinkle the herbs/spices on the meat and put the lid on it - put it on low and 6 or 8 hours later - meat that is so tender it just falls apart!!!
Do you know, my kids have been on at me to get one. My daughter uses hers all the time and swears by it but I reckon it's just one more thing to clutter up the work-surface (of which I have little).
I am currently perfecting the "cook it all in foil to preserve the goodness and have no washing-up" technique. That one means you chop all the veg finely to make a base for the meat/fish of your choice, add herbs and little bit of moisture, make a parcel of it, bung it in the oven and forget about it for 30 mins or so. Slide onto a plate and enjoy.The foil goes in the bin and you only have a plate, knife and fork to wash up. I suppose if you went to the nth degree and used disposable plate and cutlery you'd be in heaven! (I'm so much lazier in my old age!)
Happy Mother's Day BBW!
I am currently perfecting the "cook it all in foil to preserve the goodness and have no washing-up" technique. That one means you chop all the veg finely to make a base for the meat/fish of your choice, add herbs and little bit of moisture, make a parcel of it, bung it in the oven and forget about it for 30 mins or so. Slide onto a plate and enjoy.The foil goes in the bin and you only have a plate, knife and fork to wash up. I suppose if you went to the nth degree and used disposable plate and cutlery you'd be in heaven! (I'm so much lazier in my old age!)
Happy Mother's Day BBW!
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