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Golden vegetable soup

  • Serves 3-4
  • Ingredients

    1 potato
    1 carrot
    25g/loz dripping
    750ml/1˝pts water
    Chopped parsley
    2 sticks celery or 1 leek
    1 onion (2 if not using celery or leek)
    1 chicken stock cube
    Salt and pepper
    1 level tablespoon plain flour or comflour


    Peel all the vegetables, grate the carrot and finely chop the other vegetables
    Fry in the dripping for 10 minutes
    Add the water, stock cube, salt, and pepper, bring to the boil and simmer for about 25 minutes until all the vegetables are soft
    blend the flour with 4 tablespoons water until smooth
    Pour into the soup and simmer for 5 minutes, check the flavour
    blend in a liquidizer until smooth

  • Serve in a warm soup tureen, sprinkled with parsley

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