• Harriot Grinnell-Moore

Warm Vegetable Soup



Ingredients:

1 Red Pepper

1 Clove of garlic

2 Potatoes

2 Parsnips

1 White Onion

1 Vegetable stock cube


Equipment:

Blender or Hand blender (I prefer a hand blender – and it’s less washing up!)


Instructions:

Cut and peel the parsnips, potatoes, onion and garlic. Cut and deseed the pepper.

Add all to saucepan.

Dissolve the vegetable stock cube in boiling water and pour over the vegetables until it covers them.

Cook for 30 minutes from the time the water begins to bubble.

Take off the heat and blend with a hand blender or in the blender to puree the soup.

Serve up!


P.S: After it’s pureed, I love to add emmental to this whereas mum likes cream and the kids like ham – experiment with it!

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Contact me: helgm1@gmail.com | The Netherlands

© 2017 by Harriot E.L. Grinnell-Moore

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