Quick vegetable soup

Quick vegetable soup

By
From
Encyclopedia of Food and Cookery
Serves
8-10

You can use any combination of vegetables for this soup, whatever is on hand. It is one of the simplest and quickest soups to make as it doesn’t require stock. It is ready as soon as the vegetables are tender. This soup is a meal in itself.

Ingredients

Quantity Ingredient
2 tablespoons oil
2 garlic cloves, crushed or finely chopped
3 onions, chopped
1 leek, sliced, (white part only)
250g streaky bacon, rind removed, diced
1/2 head broccoli, sliced
2 carrots, diced
2 white turnips, diced
4 potatoes, diced
1/2 savoy cabbage, shredded
250g green beans, cut diagonally into 2 cm slices
2 litres water, hot
freshly ground black pepper
salt
parsley, chopped

Method

  1. Heat oil in a large saucepan, add garlic, onions, leek and bacon and cook very gently until onion is soft but not brown. Add remaining vegetables and cook, stirring occasionally, for 10 minutes.
  2. Add hot water, bring to the boil, then lower heat and season with salt and pepper (remembering that the bacon may be salty). Simmer for about 20 minutes or until vegetables are tender. Lastly add some chopped parsley. Serve with fresh crusty bread.
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