Autumn Vegetable Soup
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This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking! |
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Ingredients
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- 1 kg autumn vegetables, e.g. potatoes, red onions, carrots, squash, etc.
- 5-6 sun-dried tomatoes (optional)
- 10 dried mushrooms (optional)
- 1 litre vegetable stock
- 1 tablespoon fresh herbs, chopped
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Method
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- Choose your vegetables. Wash them well and chop them into 1 inch chunks or slices.
- Put in the pan with the stock, sun-dried tomatoes (if using) and dried mushrooms (if using)
- Cover and simmer, stirring occasionally for up to ½ hour, until the vegetables are soft.
- Add the herbs and liquidise.
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Time From Cupboard-To-Table
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35 minutes. |
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Notes & Variations on
Autumn Vegetable Soup
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Use any mix of autumn vegetables. Experiment with herbs and different stocks.
This recipe is quick, simple and always goes down well.
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