Suzie’s Emergency Soup:
By Danibond
Rate this recipe
4/5
(15 Votes)
Approved byThe Chef
1 Picture
Ingredients
- One onion, chopped
- Three carrots, peeled and diced
- Two sticks of celery, chopped
- Two large cans of chopped tomatoes
- Vegetable stock powder – 1-2 dessert spoons
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Fry the onions in oil until golden. Add the chopped vegetables and fry over for flavour.
Add the tins of chopped tomatoes, then boiling water to cover veg and tomatoes. Add stock.
Sprinkle over a little mixed herbs and a few grinds of pepper (but more if Matt is coming for dinner!). Approx 1 dessert spoon sugar to taste.
Simmer for 30 minutes or until carrots are soft. Puree with a hand blender. Can be frozen.
Like these recipes? Then you'll love
-
Lentil soup (Fakes)
4.5/5
(2 Votes)
-
Beef fillet with Cachaca
4/5
(11 Votes)
-
Chicken Pot Pie
4/5
(7 Votes)
-
Kitchouri
4/5
(5 Votes)
-
Mediterranean Vegetable Pesto...
4/5
(5 Votes)
-
Mum's Vegetable Soup
4.4/5
(48 Votes)
-
Tomato Basil and Cheese scrambled...
3.7/5
(254 Votes)
-
Cream of pumpkin soup with...
4.2/5
(18 Votes)
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe