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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hearty soup that's very simple to make and taste great. You can add cooked rice to the soup after the soup is ready Ingredients:
cabbage. 200g |
carrots. 300g |
celery. 2 sticks |
chopped tin toms. 2 |
garlic crushed. 4 |
leeks. 1 |
onions. 2 |
potatoes. 750g |
spring onions full stalk. 1 bunch |
swede. 200g |
tom puree. 4 table spoons |
herbs / sauce |
bouquet garni. 1 |
celery salt. 1/2 t spoon |
chicken stock cube. 1 |
coriander ground. 1/2 t spoon |
cumin ground. 1/2 t spoon |
ginger ground. 1/2 t spoon |
horse radish. 1 table spoon |
mustard powder. 1 t spoon |
red wine. 300ml |
salt / pepper. 1/2 t spoon each to taste |
sugar. 3 t spoons |
tabasco. 3 drops |
water. 3 pints |
worcester sauce. desert spoon |
Directions:
1. Peel & wash veg, slice carrots thick as 50ps, slice cabbage & cut into short strips, slice leeks into 10mm rings. Chop spring onions up rough, slice celery 1 course 1 fine, chop onions, potatoes, swede small. Add a little oil to large pan heat up & add veg so all is coated. In a jug add 1pt water, stock cube, tom puree, garlic, red wine, Worcester sauce, tabasco, mustard, celery salt, horse radish, & sugar. Mix add another pint water now pour over veg in pan. Now add bouquet garni tin toms & last pint of water, salt & pepper to taste. Cook & stir until tender yet still crunchy.
2. Enjoy with some rustic bread & butter.
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