INGREDIENTS
about 2 kg mixed frozen vegetables: garden peas, green beans, broccoli, carrots, chopped celery stalks
1½-2 litres of boiling water
4 vegetable cubes (10g each)
1 tbs dried sage
2 tsp garlic granules
1 cup double cream
balsamic vinegar to taste – optional
METHOD
Cook vegetables, water and cubes in a large pot and cook covered till vegetables are soft.
Add sage and garlic, cook some more.
Remove from fire, stir in cream and blend until smooth using hand mixer. At the end ad balsamic vinegar if used.
Serve with fresh bread on a side.
Make 8 servings.
* I usually chop and freeze all unwanted vegetables to use later for the soup.
Hi Margot, you can’t beat a good bowl of veggie soup!! I could just eat this with torn off fresh crusty bread – delicious :D
Rosie x
Margot, I love veggi soups, specially this, so delicious!!! Gloria
this is the best way to make veggie soups ever. i use it all the time for broccoli, and just did one the other week withcauliflower and parsnips. and if you use roots veggies, you can even cut back on the cream and still end up with a smooth texture!
this soup is just a lovely shade of green.
Margot that is such a hearty soup. Yumm with some crusty bread :)
such a healthy soup, margot!!