Vegetable Broth Soup
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
Preparation time: 20 minutes Quantity: Serves 3-4 Cooking time: 10 - 30 minutes
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)
Method
- 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