Fresh Vegetable Soup
March 2nd, 2008 by admin2 tablespoons oil
2 carrots, thinly sliced
2 stalks celery, chopped
1 onion, chopped
1 potato, diced
1 clove garlic, crushed
4¼ cups bee/stock
1 tablespoon Worcestershire sauce
1 leek, sliced
4 tomatoes, skinned and chopped
1 cup shredded green cabbage
¼ cup small pasta shapes
½ cup finely grated Cheddar
cheese, to serve
Heat the oil in a large saucepan and add the carrots, celery, onion,
potato and garlic. Fry gently until the vegetables begin to soften.
Add the stock and Worcestershire sauce, cover and simmer for 15
minutes. Add the leek, tomatoes, shredded cabbage and pasta.
Simmer the soup, uncovered, for a further 15 minutes. Serve the
cheese sprinkled on the soup.
For babies aged 6 months to 1 year: take 6 tablespoons of soup and
puree in a blender.
Posted in Soups |