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Vegetable Soup PDF Print E-mail
Written by yorky   
  • 1/2 Red onion
  • 175 gm Turnip
  • 175 gm Potato
  • 175 gm Pumpkin
  • 1/2 tblsp Butter
  • 1 tsp Dried marjoram
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1 tblsp Spring onion, chopped
  • 1 ltr Vegetable stock
  • 2 tblsp Almonds, flaked
  • 1 Fresh red chili, chopped
  • 1 tsp Sugar
  • 25 gm Creamed coconut
  • Salt
  • Freshly ground black pepper
  • Coriander leaf, chopped

Finely chop the onion. Cut the turnip, potato and pumpkin into 10 mm dice.

Melt the butter in a heavy pot and fry the onions for 4 to 5 minutes. Add the diced vegetables and fry for a further 3 to 4 minutes. Stir in the marjoram, ginger, cinnamon, spring onion and salt and pepper to taste. Fry over a low heat for 10 minutes stirring frequently.

Pour in the vegetable stock, almonds, chili and sugar and stir well. Cover and simmer gently for 10 to 15 minutes until the vegetables are just tender. Add the creamed coconut and stir in gently. Garnish with the coriander leaf when serving.
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