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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesGolden Vegetable Soup
Ingredients
Serves: 4
25 Gram Butter (1 oz) 1 Large Carrot, cut into matchsticks 2 sticks Celery, cut into matchsticks 110 Gram Swede, cut into matchsticks (4 oz) 225 Gram Cauliflower, cut into florets (8 oz) 1 Medium Onion, sliced 1/2 Teaspoon Ground turmeric 1 Litres Vegetable stock (1 3/4 pints) Snipped chives, to garnish Method
Melt the butter and cook the vegetables for a few minutes, stirring every now and then.
Add the turmeric, cook for 1 minute. Add the stock, bring to the boil and simmer for 20 minutes. Serve garnished with the chives. Other golden or orange vegetables can be used (e.g. potatoes, pumpkins, sweetcorn, turnips etc.)
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