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4 Serves/Makes

Cooking Time: < 45 min

Vegetable Soup

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.

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