Vegetable Soup

This soup is great for using up any vegetables you have around. The following are just a guide and quantities are up to you. Serves 4

Vegetarian if vegetable stock used.

Preparation 10 mins
Cooking 45 mins – 1 hour

Ingredients
• Potatoes
• Carrots
• Leek
• Pepper (any colour)
• 1 tbsp Tomato Puree
• Chicken Stock (at least 1 pint)
• Seasoning
• 1 clove of garlic (optional)
• Dried basil / bay leaf

Instructions

1. Prepare vegetables in proportion with how much soup you want to make. Cut into small pieces and cook for a few minutes in little a olive oil until they glisten and look golden in colour.
   
2. Add the chicken stock, seasoning, tomato puree, basil/bay leaf and bring to the boil.
   
3. Simmer for 45 minutes or until the vegetables are soft.
   
4. Remove bay leaf (if using) before blending. Blend soup until smooth in a blender / liquidiser.
   
5. Return to pan and check seasoning. Add more if it’s needed. Add a piece of butter and keep the soup simmering until the butter is melted, stirring continuously.
   
6. Remove from heat and serve.

Copyright Lynda Tiernan