Lancewood
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Lancewood Vegetable Soup
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Lancewood 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

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.

Add the stock and tomatoes and simmer over low heat for 30 minutes or until the potatoes are soft.

Add the broccoli florets and green beans and cook for 5 minutes. Add the mixed herbs and seasoning to taste.

Serve with a dollop of sour cream or cultured cream and top with a sprinkling of spring onions.

Enjoy with fresh bread.

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