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Displaying items by tag: soup
Tuesday, 17 July 2012 13:29

Borsch Vegetarian Beetroot Soup

Ingredients

500g Beetroot, peeled and chopped into thick matchsticks

2 Onions, peeled and chopped

500g White cabbage, shredded thinly

2 tbsp Olive oil

1.5 litres Vegetable stock

2 tbsp Lemon juice, freshly squeezed

Freshly ground sea salt and black pepper

Sour cream and parsley to garnish

Thick crusty bread for serving

Method

Heat the olive oil in a GreenPan Stockholm Multilayer 20cm Casserole. Add the beetroot, onion, a pinch of salt and sauté for approximately 5 minutes, stirring occasionally. Add the shredded cabbage and pour in the vegetable stock. Bring to the boil then reduce heat and cover. Simmer on a low heat for approximately 30 minutes or until vegetables are softened. Add the lemon juice and season generously with freshly ground salt and pepper. Serve with a dollop of sour cream, a sprinkle of parsley and thick crusty bread. Serves 4-6.

Tuesday, 17 July 2012 14:36

Broccoli and Leek Soup

Ingredients

2 teaspoons – Olive Oil

2 large heads – Broccoli

2 – large leeks

1 Clove – Garlic

1 – Large Onion

1.5 litre – Chicken or Vegetable Stock

3 – spring onions (scallions)

Salt and Pepper

Method

Heat Olive Oil in large pot.

Chop up leeks, removing the root end.

Chop up broccoli, onions and garlic.

Stir fry the leeks, onions, broccoli and garlic in the large pot for

5 minutes.

Add Stock to the pot and simmer for 15 to 20 minutes.

Blend with a hand blender.

Season with salt and pepper to taste.

Serve in Bowls.

Garnish with Basil.


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