I made vegetable soup last night. 4 carrots and 2 parsnips (leftover from Sunday's roast), and a red onion I found cowering at the back of the fridge. Peel and chop everything, fry it until the onion is brown and the carrots are starting to soften, bung it all in a saucepan, add a litre and a half of boiling water, 3 vegetable stock cubes, salt, pepper, parlsey and coriander.
Put the lid on, gently simmer for an hour, then put it through a blender.
Should make about 8 bowls, and it's good.
Soup's so easy, as long as you have two vegetables and some stock cubes you can make a nice soup from anything. Carrot and onion go in anything. |