Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 14

This soup is ideal for those who prefer a soup in which the ingredients remain recognisable.

2 onions

3 carrots

2 sticks celery

1 tbs vegan margarine

1 small tin (c. 5 oz)/ 5 oz canned tomato purée

(paste)

1 vegetable stock cube

1140ml/2 pts/5 cups water

As required sea salt

As required freshly ground black pepper

30g/l oz wholewheat spaghetti

55g/2 oz/¹/₂ cup fresh or frozen green beans 115g/4 oz/1 cup cabbage 2 heaped tbs wholewheat flour

1) Slice the onions, carrots and celery.

2) Melt the margarine and add the vegetables, sautéeing gently for 3–4 minutes without browning. Stir in the tomato purée (paste), stock cube, water, salt and pepper.

3) Bring to the boil and simmer for 10 minutes.

4) Break the spaghetti into small pieces, add them to the soup and simmer for a further 10 minutes.

5) Shred the cabbage and beans. Add them to the soup and simmer for 5–10 minutes longer until the spaghetti is tender.

6) Mix the flour with a little cold water in a cup. Add this to the soup, stirring well, and cook for another minute before serving.