Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 62

The better the stock, the better this soup will be. Homemade stock is great, if you have it, but if not, good-quality vegetable bouillon powder or stock concentrate will also work well.

SERVES 4

2 sticks of celery, chopped

2 onions, chopped

2 carrots, diced

other vegetables as available (e.g. a few French beans or a little cabbage)

2 tsp olive oil

1 tsp yeast extract

1 tsp tomato purée

1 bay leaf

850ml (1½ pints) vegetable stock

salt and freshly ground black pepper

2 tbsp chopped fresh chives, to garnish

Fry the celery, onion and carrot together in the oil without browning for 5 minutes.

Add the beans, broken into short lengths, and the cabbage, shredded. Cook over a gentle heat for a further 5 minutes. Cover the pan but stir often.

Add the yeast extract, tomato purée, bay leaf and stock, bring to the boil and simmer for 20–30 minutes.

Season with salt and freshly ground black pepper. Sprinkle with the chopped chives before serving.

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