Winter Vegetable Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 leeks, sliced into rounds
- 2 large baking potatoes, cubed
- 2 sticks celery, sliced
- 100g Soup pasta (small, wholemeal cochiglie works well)
- 1 Garlic clove, minced or equivolent of garlic puree
- 5ml (1 teaspoon) Ground nutmeg, or more to taste
- 15ml (tablespoon) Olive oil
- 30ml Cream (any kind)
- 750ml Vegetable stock
- Seasoning
- Optional variation; add some diced bacon rashers with the fat removed
Method
- STEP 1Dice and slice all of your vegetables. Put them all in a large saucepan and fry in the olive oil for 5-10 mins until they begin to lightly colour
- STEP 2Add your nutmeg. Fry for a further 1-2 mins
- STEP 3Add the stock & garlic. Season with salt & pepper to taste. Cook for 5 mins
- STEP 4Add the pasta and cook for a further 15 mins (put the pasta in later if you prefer it more al-dente). Cook until the vegetables are done
- STEP 5Remove from the heat and stir in your cream.
