You are here

Vegetable Soup And Vegetable Puree

Veggie.Lover's picture
Ingredients
  Chopped onions 4 Ounce (100 Gram)
  Peeled and sliced carrots 4 Ounce (100 Gram)
  Shredded cabbage 4 Ounce (100 Gram)
  Chopped celery 4 Ounce (100 Gram)
  Sliced turnips/Swedes 4 Ounce (100 Gram)
  Sliced parsnips 4 Ounce (100 Gram)
  Shelled green peas 4 Ounce (100 Gram)
  Green beans 4 Ounce (100 Gram)
  Sliced leeks 4 Ounce (100 Gram)
  Beetroot 4 Ounce, peeled (100 Gram)
  Vegetable oil 4 Fluid Ounce (120 Milliliter)
  Toasted peanuts 4 Ounce, crushed (100 Gram)
  Water 8 Pint (4.6 Liters)
  Yeast extract 4 Teaspoon
  Turmeric 1 Pinch (Use A Good Pinch)
  Thyme 1 Pinch (Use A Good Pinch)
  Celery seeds 1 Teaspoon
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Raw cane sugar 1 Teaspoon (Leveled)
Directions

MAKING
1. Rinse the vegetables
2. Drain the vegetables after cleaning
3. In a large pan, heat the oil
4. Tip in the onions and the nuts and cook for 4 minutes.
5. Add the rest of the vegetables to the pan and cook well
6. Add the water, yeast extract, herbs and spices
7. Boil gently for 35 to 40 minutes.
8. Strain the stock off the vegetables and season the stock.
9. Puree the vegetables and season to taste

SERVING
10. Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
2 Minutes

Rate It

Your rating: None
4.261765
Average: 4.3 (17 votes)