Vegetable Garlic Basil Soup recipe
information
This hearty traditional French soup can be a meal in itself. Serve with crustv bread.
ingredients
75 ml (5 tbsp) olive oil
150 g (6 oz) finely chopped onions
5 cloves garlic, finely chopped
2.4 litre (4 pt) water
90 g (3 1/2 oz) haricot beans, cooked
450 g (1 lb) fresh tomatoes, peeled, seeded and coarsely chopped
150 g (6 oz) carrots, coarsely chopped
150 g (6 oz) new potatoes, diced
40 g (1 1/2 oz) spring onions, finely chopped
celery stalks, coarsely chopped
150 g (6 oz) fresb green beans, trimmed and quartered
150 g (6 oz) courgettes, thinly sliced
40 g (4 tbsp) dried basil
30 ml (2 tbsp) tomato puree
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
150 g (6 oz) finely chopped onions
5 cloves garlic, finely chopped
2.4 litre (4 pt) water
90 g (3 1/2 oz) haricot beans, cooked
450 g (1 lb) fresh tomatoes, peeled, seeded and coarsely chopped
150 g (6 oz) carrots, coarsely chopped
150 g (6 oz) new potatoes, diced
40 g (1 1/2 oz) spring onions, finely chopped
celery stalks, coarsely chopped
150 g (6 oz) fresb green beans, trimmed and quartered
150 g (6 oz) courgettes, thinly sliced
40 g (4 tbsp) dried basil
30 ml (2 tbsp) tomato puree
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
method
1. Heat 30 ml (2 tbsp) of the oil in a large saucepan.
2. Add the onions and garlic and saute over a low heat for 5 minutes.
3. Add the remaining ingredients, including the rest of the oil, and simmer over a medium heat for 30 minutes, stirring occasionally.
4. Serve hot.
2. Add the onions and garlic and saute over a low heat for 5 minutes.
3. Add the remaining ingredients, including the rest of the oil, and simmer over a medium heat for 30 minutes, stirring occasionally.
4. Serve hot.
serving amount
serves 8
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