The other morning Mark woke up and told me he would like vegetable soup for dinner - I wasn't too enthused but on the same day I fell across a recipe and the results were brilliant!
Sure it needs a trip to the green grocer and a food processor but the results taste just like Rosella Spring Vegetable Soup that I so loved in childhood (a compliment!)
SPRING VEGETABLE SOUP
25g butter
1/2 cup sliced leeks (white part only)
1/3 cup diced celery
1/3 cup diced sweet potato
1/3 cup diced turnip
4 cups vegetable stock
salt, pepper
1/3 cup frozen corn kernels
1/3 cup diced zucchini
1/3 cup chopped green beans
1 peeled and chopped tomato
1/3 cup frozen peas
1/3 cup parsley, chopped
Melt butter, add leetk, celery, potato and turnip, cook stirring for 5 min.
Add vegetable stock, salt and pepper, bring to boil.
Lower heat and add remaining ingredients, simmer for 5 min.
Top with chopped parsley, serve with bread.
From: Bill Granger: bills SYDNEY FOOD, Murdoch Books 2004.
