How To Make Garden Vegetable Soup
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How To Make Garden Vegetable Soup
Chef Bernard Mintz shows you how to make a fresh and flavourful soup with a range of garden vegetables. Perfect for lunch or dinner in summer or winter!
- Cook:
- 25m
- Total:
- 25m
- Serves:
- 2
Ingredients
- 30 g butter
- 2 cloves garlic, crushed
- 1 white onion, chopped
- 1 leek, chopped
- 2 sticks celery, chopped
- 3 carrots, chopped
- 1/4 head of cauliflower, chopped
- 50 g cherry tomatoes, chopped
- 1 plain flour
- 2 tsp tomato paste
- 750 ml chicken stock
Method
Melt the butter in a large pan. Add the garlic and cook off slightly. Add the chopped vegetables, place a lid on the pan and sweat the vegetables for around 5 minutes.
Stir through a tablespoon of plain flour and 2 teaspoons of tomato paste to thicken the soup. Add the stock and a pinch of chopped parsley. Mix it in and cook the mixture with a lid on for around 20 minutes, until all the vegetables are tender.