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| Ingredients: Vegetable Soup |
- 1 one package of top ramen
- 1 noodles
- 1 one/half bag of frozen mixed
- 1 veg
- 1 one can of creamed soup of
- 1 your choice.
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| Method: |
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Put some water in a sauce pan (~one cup). Add the noodles and spice
package. boil for three min. Mix the soup with one can full of milk or
water and add to the noodles. add the veg's and simmer until tender.
Its ready. |
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Ingredients:
- 2 onions
- 2 carrots (or
1/2 lb peeled baby carrots)
- 2 red peppers
- 2 tomatoes
- 2 ribs celery
- 1 c mushrooms
- 1 zucchini
- 1/2 lb fresh green beans
- 1 c tomato paste
- 1 tb sugar
- 1 ds salt
- 1/4 c salsa; to taste (we added-this b 1 needed spicing up)
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Method:
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Slice onions, carrots, red pepper, tomatoes, celery, mushrooms, and
zucchini, setting tomatoes aside.
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Saute all plus green beans in your favorite sautee liquid for 10
mins. Add tomato paste, sugar, salt, tomatoes and salsa with 1 cup of
water. Cover and cook 20 mins.
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- 2 tbsp olive or sunflower oil, or 30g/1oz butter
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- For the aromatics
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
- For the liquid
1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
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| Method: |
- Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
- Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
- Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
- Reheat when needed.
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