Golden Vegetable Soup recipe
information
You can use any other orange or light coloured vegetables (such as potatoes, sweetcorn, yellow courgettes, pumpkins, turnips) that have a firm enough texture not to disintegrate during cooking. Be sparing with the turmeric; it is for colour only and too much will spoil the taste.
ingredients
25 g (1 oz) butter
1 large carrot, peeled and cut into 4 cm (1 1/2 inch) match sticks
2 celery sticks, cut into 4 cm (1 1/2 inch) match sticks
100 g (4 oz) swede, peeled and cut into 4 cm (1 1/2 inch) match sticks
225 g (8 oz) cauliflower, broken into florets
1 medium onion, skinned and sliced
2.5 ml (1/2 tsp) ground turmeric
1 litre (1 3/4 pints) vegetable stock
salt and pepper
fresh snipped chives, to garnish
1 large carrot, peeled and cut into 4 cm (1 1/2 inch) match sticks
2 celery sticks, cut into 4 cm (1 1/2 inch) match sticks
100 g (4 oz) swede, peeled and cut into 4 cm (1 1/2 inch) match sticks
225 g (8 oz) cauliflower, broken into florets
1 medium onion, skinned and sliced
2.5 ml (1/2 tsp) ground turmeric
1 litre (1 3/4 pints) vegetable stock
salt and pepper
fresh snipped chives, to garnish
accompaniments
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method
1. Melt the butter in a saucepan, add all the vegetables and cook for 2 minutes, stirring occasionally.
2. Add the turmeric and cook for 1 minute. Pour over the stock and adjust seasoning. Bring to the boil and simmer for 20 minutes.
3. Garnish with snipped chives and serve with crusty brown bread.
2. Add the turmeric and cook for 1 minute. Pour over the stock and adjust seasoning. Bring to the boil and simmer for 20 minutes.
3. Garnish with snipped chives and serve with crusty brown bread.
serving amount
serves 4 (as a starter)
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
