VEGETABLE SOUP
YIELD
6 CUPS
PREP TIME
15 MINUTES
COOK TIME
50 MINUTES
TOTAL TIME
1 HOUR 5 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
1L BOER AND BUTCHER VEGETABLE STOCK
INGREDIENTS
- 1 tbls canola oil
- 2 tbls salted butter
- 3 cloves garlic, minced
- 1 brown onion, diced
- 1 tbls fine coriander
- 1tbls Smoked paprika
- Pinch of nutmeg
- 2 stalks celery, diced
- 2 cups carrots, peeled and sliced
- 1 cup cauliflower florets, cut into smaller pieces
- 1 cup baby marrow, cut into smaller pieces
- 2 cups baby spinach
- 2tbls fresly chopped basil
- 2tbls freshly chopped origanum
- 2 bayleaves
- 1 tin diced tomatoes
- 1L Boer and Butcher Vegetable stock
- 1/2t salt, plus more to taste
- 1/2t pepper, plus more to taste
- 1 tin red kidney beans
- A sprinkle of Ina Paarman Italian Cheese Sprinkle when serving- optional
- Toasted ciabatta, to serve, optional
STEPS
Heat the oil and butter in a large soup pot over medium heat. Add the garlic, onion, fine coriander, smoked paprika and nutmeg. Sauté until soft and fragrant, about 5 minutes.
Add celery, carrots, cauliflower, baby marrows, baby spinach, basil, origanum, bayleaves, diced tomatoes and vegetable stock, stir, cover and bring to a boil.
Reduce the heat and let it simmer for 30min or until the carrots are soft. Season with salt & pepper.
Stir in the kidney beans, simmer for about 3min.
Pour the soup into bowls and sprinkle with Ina Paarman Italian Cheese sprinkle, if desired.
Serve with warm toasted ciabatta bread.
