Vegetable Soup (Groentesop)
Description
If you want a thicker soup, add barley to the vegetables, you can even include potatoes.
Ingredients
30 ml sunflower oil
2 medium onions, chopped
1 large clove garlic, chopped
3 large carrots, sliced
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut squash, peeled, seeded and chopped
2 medium brinjals, peeled and diced
kernels cut from 2 fresh mealies
15 ml finely chopped fresh tarragon or thyme
2 litres vegetable or chicken stock
salt and milled pepper
2 medium onions, chopped
1 large clove garlic, chopped
3 large carrots, sliced
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut squash, peeled, seeded and chopped
2 medium brinjals, peeled and diced
kernels cut from 2 fresh mealies
15 ml finely chopped fresh tarragon or thyme
2 litres vegetable or chicken stock
salt and milled pepper
Methods/steps
Heat the oil in a large heavy based saucepan and saut? the onions and garlic for appoximately 5 minutes, or until onions are transparent
Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil
Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft
Season to taste and serve
Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil
Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft
Season to taste and serve
Additional Tips
If you want a thicker soup, add barley to the vegetables, you can even include potatoes.
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