Vegetable Soup

  • 06/03/2008
  • 4
  • 35 min

This recipe idea is suitable all year round. In summer, served as a light meal and in winter, as a warm up dish. Why not try it!

Ingredients

  • 200 g carrot, cut in rings
  • 250 g celery root, cubed
  • 3 tablespoons olive oil
  • 800 ml water
  • 1 tablespoon Vegeta Chicken Stock Powder
  • 150 g white beans (canned), drained
  • 150 g zucchini, sliced
  • 2 teaspoons corn flour
  • salt
  • pepper
  • 100 ml cooking cream
  • toasted bread cubes

Preparation

  1. 1.
    In a deeper pan, heat up the oil, and then cook the carrot and celery, only for about 30 seconds.
  2. 2.
    Cover with 800ml water, sprinkle with Vegeta Chicken Stock Powder and simmer covered, on mild heat for around 15 minutes.
  3. 3.
    Then mix in the beans and zucchini, and continue cooking for another 5 minutes.
  4. 4.
    Dilute corn flour with some water and slowly stir in to the soup, while it is still cooking.
  5. 5.
    Add in the cream, pepper and salt, according to taste.

Serving

When completed, adding a few toasted bread cubes to this recipe, complements the meal.

Tip

Carrot and celery should be kept in a cold place prior to using in cooking. It will extend the life of the vegetables.