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RECIPE: Vegetable Soup (review)

I'm well behind on my digests ;-)

Karen Miller posted a vegetable soup recipe in Digest 51. I've made it 
twice now. I'm posting my version because this is how I made it; 
basically the same as Karen's, but the original directions were slightly 
ambiguous. This is a really nice soup and very easy and quick - thanks, 

I tried using fresh basil and dried basil; and the dried won! Also I 
tried peeling and seeding the tomatoes, or not; it didn't make much 
difference, but if you do want to peel/seed them then I'd suggest using 
half as many tomatoes again (eg 3 medium not 2). Using good-quality 
vegetable stock rather than water really helps this soup - homemade is 

If using US cup measures (C), measure _after_ preparing ingredients as 
specified in the recipe.

Vegetable Soup

Serves 2

1/2 medium onion (75g, 3oz, 1/2 C)
2 garlic cloves
1 mild green chilli (optional)
2 tsp vegetable stock powder
1 medium courgette/zucchini (175g, 6oz, 1 1/2 C)
1 medium carrot (75g, 3oz, 1/2 C)
2 ripe medium tomatoes (150g, 6oz, 1/2 C)
1 tsp chopped fresh parsley (if available)
1/4 tsp dried basil
750 ml (24 fl oz, 3 C) vegetable stock if available, else water

1. Prepare the vegetables:
      Onion: Peel and chop
      Garlic: Peel and chop finely
      Chilli: Peel, deseed and chop finely
      Courgette/Zucchini: Halve lengthways and cut into thin semicircles
      Carrot: Peel, then as for courgette
      Tomatoes: Peel and deseed if wished. Chop finely

2. Place the onion, garlic, chilli if using and vegetable stock powder in 
a large pan with 250ml (8 fl oz, 1 C) vegetable stock or water. Bring to 
the boil, then boil off almost all the liquid, stirring occasionally 
until the vegetables are soft and just moist.

3. Add the courgette, carrot and tomato and reduce the heat slightly. 
Very soon these vegetables will begin to give off liquid, so turn up the 
heat again and boil it off, stirring constantly, until the vegetables 
have begun to soften (courgette goes translucent).    

4. Add the remaining stock or water (500ml, 16 fl oz, 2 C), bring to the 
boil, then cover and cook for about 10 minutes until vegetables have 
softened but aren't mushy. 

5. Remove half the vegetables, recover and cook for 5 minutes more. Puree 
the mixture in the pan, then add the reserved vegetables and the herbs. 
Reheat and serve.

Kate L ("for Leggings") Pugh                      01865 - (2)73564             
Oxford Centre for Mathematical Biology,    |
T2 on the top floor,                       |     pugh@xxxxxxxxxxxxxx
Maths Institute,                           |
Oxford,                                    |     Pigeonhole at Corpus Christi
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