Friday, 28 April 2017

Organic Veggie Soup

Proof that soup is a meal! 

(use organic ingredients)
30g butter
1 garlic clove 
1 large onion diced
1 large carrot diced
2 cups of diced pumpkin 
1 up fresh corn 
1 zucchini diced
1/4 cup of chopped beans
1/4 cup of chopped spinach or silverbeet 
1 can of lentils liquid removed 
1 can of red kidney beans liquid removed
1 can of tomatoes with liquid
1/4 cup of your choice of small pasta
5 cups of veggie stock (you can add more if you want more liquid)
2 sprigs of chopped thyme
2 small leaves of sage chopped
5 basil leaves chopped plus extra for garnish
Pinch of turmeric
Pinch of paprika
Pinch of chilli flakes
2 pinches of salt
Pinch of pepper
Parmesan cheese finely grated


Melt butter in a large pot and fry onion and garlic until soft.  Add pumpkin, carrots, zucchini, and fry for a further 5  minutes then add all other ingredients bring to boil then simmer until veggies soft. Serve with Parmesan cheese on top, a bit of basil and with fresh bread.

Priscilla-Anne x

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