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Vegetable Soup #2

ingredients

serves 6
4 oz (100 g) carrots, shredded
3 celery stalks, shredded
4 oz (100 g) spinach or Watercress (salad cress), shredded
1 large onion, chopped
1.2 litres (2 pints) water
1 tablespoon chopped parsley
salt pepper
4 tomatoes, skinned and chopped
pinch of sugar
1 green pepper, cored, seeded, and chopped (optional)

method

1. Put the carrots, celery, spinach or watercress, onion, water, parsley, salt and pepper in a saucepan and bring to the boil. Simmer for 25 minutes.

2. Add the tomatoes, sugar and green pepper, if used, and simmer for a further 10 minutes or until all the vegetables are tender.

3. For Cream of Vegetable Soup Dissolve 1 tablespoon flour in 120 ml (4 fl oz) milk and mix with 300 ml (1/2 pint) of the soup before stirring into the rest of the soup.

4. Bring to the boil, stirring, before serving.

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