23 May Hearty Veggie Soup!
The weather is cooling down, and what better time than now to warm yourself up with our hearty vegetable soup recipe! This super healthy dish will make it easy for you to get your five serves of veggies this national eat more fruits and vegetables day!
|Ingredients||Unit||Serve 30||Serve 50|
|Onion, finely diced||Kg||0.6||1|
|Carrot, finely diced||Kg||0.6||1|
|Celery, finely diced||Gms||180||300|
|Leek, finely diced||Gms||180||300|
|Potatoes, peeled, diced||Gms||360||600|
|Silverbeet, finely chopped||Gms||180||300|
|Mixed Beans, drained and rinsed||Gms||240||400|
|Cabbage, finely dice||Gms||180||300|
|Stock, chicken or vegetable||Litres||6.3||10.5|
|Cream, thickened||To serve|
|Salt and Pepper||To taste|
- Sweat vegetables and mixed beans in margarine.
- Cook out for a few minutes.
- Gradually mix in stock, stirring to the boil.
- Simmer for 1.5 hours.
- Adjust salt and pepper. Garnish with basil and a dollop of cream.
|Healthy Choices||Suitable for healthy choices.|
|Vegetarian Diet||Choose vegetable stock.|
|Fortified||Stir through extra butter. Sprinkle with cheese before serving. Serve with an extra dollop of cream.|
|Gluten Free||Stock may contain gluten; choose gluten free stock.|
|Diary Free||Replace butter with dairy free butter. Remove cream.|
|Pureed||Suitable to be pureed. Serve without basil leaves.|