Good Friday Vegetable Soup
A lovely soup filled with Spring vegetables
Servings: 4
Ingredients
- Vegetable oil
- 3 medium carrots
- 2 medium onions
- 2 stalks of celery
- 260 g shredded cabbage
- 30 g chives or parsley
- 260 g french green beans
- 1 tsp caraway seeds
- 1 litres vegetable stock
- Cheddar cheese
Instructions
- Chop the vegetables into small pieces
- Put the oil in a pan and heat.
- Add the onions, carrots, celery, cabbage, chives and a pinch of salt and cook over a medium heat until softened.
- Add the vegetable stock, green beans and caraway seeds.
- Bring to the boil then simmer for 15 minutes or until the vegetables are tender.
- Place in a blender and blend until smooth.
- Put the soup in bowls and grate some cheese onto the top
Notes
Adapted from More with less cookbook