VegBox Recipes

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."
 
 

Ingredients

Watercress - chopped
Onion - peeled & chopped
Garlic cloves - peeled and halved
Coriander (Cilantro) - no roots, chopped
Cucumber - sliced
Celery - stringed & sliced
Green & Red Capsicum - seeded & chopped
Radishes - topped, washed and halved
Tinned Tomatoes
 

Method

Turn everything into a large saucepan and add water.
Bring to the boil, then simmer until the capsicum, celery and onion are soft.
Process. Season to taste with salt and white pepper.
To serve, mix in a little Extra Virgin Olive Oil and a dash of Red or White Wine Vinegar.
Delicious hot or chilled.

 

Time From Cupboard-To-Table

20 minutes
 

Notes & Variations on Salad Soup from Fiji

 
 
 

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