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)
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.
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.
serving amount
serves 6
rate this recipe
8.0
out of 10
8 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
