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Make this nutritional and hearty Spring vegetable soup.Using fresh early spring vegetables, carrots,leeks,celery,potatoes and peas.Ideal to serve for lunch or dinner on these cold Spring days.
1 Litre vegetable stock
1 onion,finely chopped
100 grams carrots,trimmed and chopped
1 stick of celery,finely sliced
4 leeks,trimmed and chopped
250 grams baby new potatoes,quartered
100 grams fresh or frozen peas
2 cloves garlic,peeled and sliced
1 teaspoon mixed herbs
1/2 teaspoon salt
1/2 teaspoon pepper
1.Bring to boil the vegetable stock in a large pan.Add carrots,leeks,celery,onion,cloves of garlic,mixed herbs,salt and pepper.Return to boil,then add the baby potatoes.
Simmer gently for about 12-15 minutes or until the vegetables are soft.
2.Add the peas, so just below the level of the vegetable stock and simmer for another 5 minutes.
3.Spoon soup, into warm bowls and serve with fresh crusty bread.