© British Nutrition Foundation 2006 Oldbury Wells Vegetable Soup.

© British Nutrition Foundation 2006 www.nutrition.org.uk/cookclub

Oldbury Wells Vegetable Soup


Ingredients

1 onion, chopped 1 carrot, diced 1 leek, sliced 1 potato, cubed 2 celery sticks, in 2 cm lengths 25g butter 25g flour 1 vegetable stock cube 500ml water, boiling


EquipmentChopping board, knife, vegetable peeler, saucepan, weighing scales and measuring jug.


Method1. Peel and chop the onion.


2. Top and tail the carrot, then peel and dice.


3. Top and tail the leek, then slice.


4. Peel and cube the potato.


5. Cut the celery.


6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes.


7. Stir in the flour and cook for 2 minutes.


8. Dissolve the stock cube in the boiling water.


9. Add the water to the saucepan and bring to the boil.


10. Add the potatoes and simmer for 30 minutes.


11. Serve.

© British Nutrition Foundation 2006 Oldbury Wells Vegetable Soup.

Documents

Transcript of © British Nutrition Foundation 2006 Oldbury Wells Vegetable Soup.