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Vegetable Garden Soup


With Ray McVinnie 

Vegetable Garden Soup

Time: 45 mins
Serves: 8
Cost per serve: $2

This is simply a vegetable puree with a few delicious additions before serving. This soup can be made in advance then reheated.

Ingredients
1 onion, finely chopped
2 cloves garlic, finely chopped
2 sticks celery, ribs peeled, thinly sliced
3 carrots, peeled, thinly sliced
3 floury potatoes, (I used Agrias) peeled, diced 2cm
1kg pumpkin, peeled, deseeded, diced 2cm
1.5 litres vegetable stock (I used the organic Rapunzel powdered stock)
peel of 3/4 preserved lemon, very finely diced
4 tablespoons chopped parsley
100ml extra virgin olive oil
freshly grated parmesan to serve
1/2 cup pine nuts (I used the NZ Pinoli brand), roasted

Method
Put the onion, garlic, celery, carrots, potatoes, pumpkin and stock in a saucepan and bring to the boil.
Simmer until the vegetables are very tender then puree with a stick blender or in a food processor.
Stir in the lemon then taste and season well with salt and freshly ground black pepper.
Using a stick blender or food processor, blend the parsley and oil until smooth.
Spoon the soup into bowls then drizzle with the parsley oil and sprinkle with parmesan and pine nuts.
Wine: a round, rich chardonnay, from Hawke's Bay or Waiheke Island.

(Broadcast: 18 June 2012)


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