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Vegetable Soup
Serves 12 people
Ingredients:
3 large carrots peeled
2 leeks medium size use whole
3 large potato peeled
2 celery sticks
1 onion medium size
3 gloves of garlic
Parsley chopped
10 mils olive oil
50 grams butter
1500 mils chicken stock
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon turmeric
Instructions:
1. Chop all vegetables roughly into chunks
2. Use a large saucepan or casserole on a medium heat, add olive oil and the butter
3. Start with frying the garlic for 3 minutes
4. Then add the onion and all spices, sweat for 5 minutes
5. Add the leak and the celery, seat for 3 minutes
6. Add the carrots, keep stirring and turning all vegetables over
7. Add the potato last, seat for 5 minutes
8. Add the chicken stock, and cook for 20 minutes
Please note: For a good, sweet flavoured soup, do not cover the saucepan while you are cooking the vegetables.
9. Let soup cool a little, blend with an immersion blender in the pot or put in a blender until smooth. Serve with cream, chopped parsley and a nice homemade wheaten bread.
