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How To make Farmhouse Vegetable Soup(English)
2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni Salt and pepper
Peel and coarsely chop the carrots, onions, leek and celery. Melt the butter in a large saucepan and add the chopped vegetables. Saute for 10 minutes, stirring occasionally, until the vegetables are soft. Peel the potatoes and cut into small chunks. Put the potatoes, bouguet garni, stock, and salt and pepper into the saucepan with enough water to cover the vegetables. Bring to the boil and simmer for 45 minutes. Remove th~ bouduet garni and serve. The potatoes thicken the soup and may disappear into the liquid. The vegetables may be diced or finely chopped, using a food processor, ii preferred.
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RECIPE:
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Vegetarian Vegetable Soup (Recipe in Description)
Vegetarian Vegetable Soup
Ingredients
6 dried shiitake mushrooms (rehydrate, rinse, slice into chunks)
1 potato (peel, cut into chunks)
1 carrot (peel, cut into chunks)
¼ cabbage (cut into chunks)
1 green onion (slice thin, separate whites from greens)
1-inch knob fresh ginger (peel, slice into thin strips)
2 tablespoon vegetable oil
1 quart water
1 teaspoon sugar
½ teaspoon fine sea salt
2 teaspoons soy sauce
2 teaspoons vegetable or mushroom bouillon powder
¼ teaspoon ground black pepper
Instructions
Heat up oil in a medium-size pot. Add whites of green onions and ginger. Saute until fragrant.
Add shiitake. Toss in the aromatics for a few seconds.
Add water. Bring the pot to a boil.
Add carrots. Simmer on medium for 25 minutes.
Add potatoes. Simmer for 5 minutes or until fork tender.
Add cabbage. Turn off heat.
Season to taste with sugar, salt, soy sauce, vegetable or mushroom bouillon powder, and ground black pepper.
Garnish with remaining green onions.
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This super green soup is jam packed with all your favorite green veggies from peas, to broccoli to spinach! It takes no more than 30 mins and couldn't be tastier!
Ingredients:
2 tbsp olive oil
Bunch of spring onions, chopped
500g baby spinach
300g frozen peas
200g broccoli florets
1.2 litres vegetable stock
Handful of mint leaves
150g feta cheese, crumbled
Get the full method here:
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