Recipes
Vegetable Soup
This recipe idea is suitable all year round. In summer, served as a light meal and in winter, as a warm up dish. Why not try it!
| Preparation time | 35 min |
|---|
Ingredients
 | 4 |
|---|---|
| 200 g | carrot, cut in rings |
| 250 g | celery root, cubed |
| 3 tablespoons | olive oil |
| 800 ml | water |
| 1 tablespoon | Vegeta Chicken Salt Reduced Stock Powder |
| 150 g | white beans (canned), drained |
| 150 g | zucchini, sliced |
| 2 teaspoons | corn flour |
| salt | |
| pepper | |
| 100 ml | cooking cream |
| toasted bread cubes |
Preparation
- In a deeper pan, heat up the oil, and then cook the carrot and celery, only for about 30 seconds.
- Cover with 800ml water, sprinkle with Vegeta Chicken Salt Reduced Stock Powder and simmer covered, on mild heat for around 15 minutes.
- Then mix in the beans and zucchini, and continue cooking for another 5 minutes.
- Dilute corn flour with some water and slowly stir in to the soup, while it is still cooking.
- Add in the cream, pepper and salt, according to taste.
Serving
When completed, adding a few toasted bread cubes to this recipe, complements the meal.
Tip
Carrot and celery should be kept in a cold place prior to using in cooking. It will extend the life of the vegetables.
