Ingredients
30
ml
oil
1
onion(s)
, chopped
2
garlic clove(s)
, crushed
2
stalk(s) celery
, chopped
2
carrot(s)
, cubed
250
ml
butternut
, 1 cm cubes
1
large
potato(es)
, peeled & cut into 1 cm cubes
1.25
liter(s)
chicken stock
or vegetable stock
160
ml
chopped peeled tomatoes
60
ml
fresh mixed herbs
(flat leaf parsley, basil and thyme), chopped
salt & freshly ground black pepper
to taste
250
ml
broccoli florets
250
ml
green beans
, sliced
To serve:
250
ml
LANCEWOOD® Sour Cream
or Cultured Cream
45
ml
spring onion(s)
, chopped
Method
1. Heat the oil and fry the onion until soft and transparent. Add the garlic, celery, carrots, butternut and potatoes and fry for 2 more minutes.
2. Add the stock and tomatoes and simmer over low heat for 30 minutes or until the potatoes are soft.
3. Add the broccoli florets and green beans and cook for 5 minutes. Add the mixed herbs and seasoning to taste.
4. Serve with a dollop of sour cream or cultured cream and top with a sprinkling of spring onions.
5. Enjoy with fresh bread.
