Mixed Vegetable Soup

Mixed Vegetable Soup

INGREDIENTS
12

DIFFICULTY
Medium

SERVINGS
12

RATING

PREPARATION TIME
10 mins

COOKING TIME
30 mins

AGE GROUP
10– 12 months

INGREDIENTS
1 tablespoon of butter
1 pinch of ground cumin
1 bay leaf
1 small onion, peeled and diced
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
1 medium beetroot, peeled and diced
1 small turnip, peeled and diced
¼ cup of green beans, chopped in small pieces
¼ cup of diced cauliflower florets
¼ cup of fresh or frozen peas
2 cups of salt reduced vegetable stock

METHOD
1. Place a large saucepan over medium heat. Put in the butter, allow to melt, then add the bay leaf and cumin and cook, stirring constantly, for 2 minutes.

2. Put all the chopped vegetables into the pan and stir to combine everything, then turn heat to low/medium and cook gently – stirring and turning the vegetables occasionally – for 10 minutes.

3. Pour in the water and turn heat to high to bring to the boil, then turn heat down to low/medium again and simmer slowly until everything is well cooked and soft.

4. Take the bay leaf out and cool the soup a little then, if necessary, process small amounts at a time with a stick blender or food processor to the required texture.

HANDY HINTS

Yum

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