Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 19

This is a light and refreshing soup that’s almost fat-free. It’s thin and smooth, so you can sip it from a large mug as you warm your hands and eat a sandwich. If you think you might prefer it a bit thicker, start with less water; you can always add more. I like this soup so much that I often make double this amount! You really do need high-quality bouillon powder for this, both for the flavour and the extra body that it gives.

SERVES 4

1 onion, chopped

2 sticks of celery, sliced

3 carrots, sliced

1 small potato (about 125g (4 oz)), peeled and diced

1 tsp dried thyme

1.2 litres (2 pints) water

4 tsp high-quality vegetable bouillon powder

salt and freshly ground black pepper chopped fresh flat-leaf parsley (optional), to garnish

Put the onion, celery, carrots and potato into a large saucepan with the thyme, water and vegetable bouillon and bring to the boil.

Cover and simmer for 25–30 minutes or until the vegetables are very tender.

Blend or process until very smooth. Season with salt and pepper to taste (you won’t need much salt because the bouillon powder is quite salty).

Serve in mugs, or in warm bowls, with some chopped parsley on top.

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