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Source: Breakfast -
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EASY VEGETABLE SOUP
1 onion, chopped
olive oil
2-3 rashers bacon, chopped
2-3 cloves garlic
fresh thyme or parsley
a dash of ground cumin or curry powder
1 cauliflower or 2 broccoli heads (roughly chopped)
1 large potato, diced or small chop
Chicken stock to cover - you will need a good 5-6 cups
Crumbled blue cheese for garnish (optional)
Salt and pepper
Fresh herbs to garnish
lemon to garnish
METHOD
Heat the oil gently and add the onions and bacon on medium heat -
you want the onions soft but not coloured. Add the garlic and
herbs and curry powder after a few gentle minutes.
After this process, add the vegetables and stir all around the pot
to get the curry/cumin/bacon flavour all over
them.
Add the stock and gently simmer - till vege soft but do not
overcook as it will change colour - so keep an eye on it.
Blitz with triblade and season - bearing in mind if you are using
the blue cheese serving option you will need less salt.
Serve poured over a little crumbled blue cheese (optional) with
extra fresh herbs.
* Even better made a day ahead
** The fresh lemon - just a little squeezed into the pot makes a
huge difference in flavour.
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