SOUPE 5
This is a simple, gorgeous winter soup with basic veg from the fridge .
Serve 6 people
Ingredients :
1 onion, peeled and roughly chopped
3 big potatoes peeled and roughly chopped
3 carrots peeled and roughly chopped
2 medium turnips peeled and chopped
2 small/medium leeks clean and chopped.
30g butter
Bouquet garni
Salt and pepper
1 garlic clove peeled and chopped
Water
2 teaspoons of tomato paste.
You can add half of vegetable stock cube, preferably organic, to the water.
Method :
If you like your soup a little less puree, you can take out half of the vegetable before liquidise them, than stir it back into the pan.
Serve 6 people
Ingredients :
1 onion, peeled and roughly chopped
3 big potatoes peeled and roughly chopped
3 carrots peeled and roughly chopped
2 medium turnips peeled and chopped
2 small/medium leeks clean and chopped.
30g butter
Bouquet garni
Salt and pepper
1 garlic clove peeled and chopped
Water
2 teaspoons of tomato paste.
You can add half of vegetable stock cube, preferably organic, to the water.
Method :
- Heat the butter gently in a large saucepan
- Add all the chopped vegetables and mix together with a wooden spoon
- Stir around to coat everything in the butter,
- Sweat very gently for 10 minutes
- Add 1 or 2 litres of water.
- Add Garlic, bouquet garni, tomato paste
- Don’t season
- Bring up to the boil and then simmer gently for about 20 minutes
- Check the level of water, the vegetables must freely float,
- if not add a bit of water.
- Check if the vegetables are tender.
- Take out the bouquet garni
- Liquidise or use a hand blender
- Add the pepper (the salt will be added individually when the soup is served into serving bowls)
If you like your soup a little less puree, you can take out half of the vegetable before liquidise them, than stir it back into the pan.