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Vegetable Broth Soup


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Vegetable Broth Soup
Summary:

Try adding pasta, rice or barley for a variation. Serve with bread and for a classic twist, twirl in some cream. Scotch broth has chicken and barley added. Variations – Use a single vegetable to make a soup i.e. –1lb+ Broccoli = Broccoli soup, add 2oz of blue cheese to make Broccoli and Stilton Soup etc etc

Please Note: The recipe image displayed may not be an exact likeness of the Vegetable Broth Soup finished dish

Ingredients

To make this Vegetable Broth Recipe you will need the following ingredients:
1 onion diced
2 sticks chopped celery
1 clove crushed garlic
½ leek washed and chopped
2 carrots diced
3-6 oz/ 75-100g small diced vegetables of choice
1 tablespoons plain flour
1 pint stock or 1/2 stock cube to 1 pint hot water (or milk for a creamy soup)

Methods

  1. To make this Vegetable Broth Recipe:
    • Sauté the vegetables in a little oil until slightly soft without colour
    • Add flour, stir in and cook out
    • Add the stock a little at a time, allowing the flour to thicken the soup without causing lumps
    • Simmer for 15-25 minutes until all the vegetables are tender.
    • Add more water to thin out if needed . Season; add a few fresh herbs (optional)
    • Serve
    • This soup can also be liquidised to a puree
    • Flour thickens the soup but can be made without it, if you liquidise the soup use potatoes to thicken
Preparation time (duration): 20 minutes
Cooking time (duration): 10 - 30 minutes
Number of servings (yield): Serves 3-4
Meal type: No Preference
Culinary tradition: No Preference

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