Vegetable Soup

From Recidemia
Jump to: navigation, search


File:14soup01.jpg
Vegetable Soup

Ingredients

Procedures

  1. Wash all the vegetables thoroughly.
  2. Peel and cut the carrot and French beans. Preserve carrot peels.
  3. Chop onion and cabbage into 1 cm. cubes.
  4. Slice the garlic.
  5. Boil carrot and French beans in extra water for 10 minutes. Strain and keep aside.
  6. In a soup pot, heat oil.
  7. Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.
  8. Add water and bring to a boil. Cook uncovered on medium flame for 10 minutes.
  9. Strain the stock into a fresh pot.
  10. Add cabbage, boiled carrot and French beans. Stir the mixture.
  11. Add salt and Worcestershire sauce.
  12. Bring to a boil and serve hot.