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Vegetable Soup

IngredientsEquipment
800g mixed raw Vegetables (e.g. Carrot, Turnip, Swede, Onion, Leek, Celery erc.)Knife
600ml WaterChopping Board
Stock CubeSaucepan
1 tablespoon Tomato Puree
1 tablespoon Oil

Heat the oil in the saucepan and add the vegetables. Cover and fry for about 5 mins until they begin to soften.

Add the stock cube, water, tomato purée, salt and pepper. Bring to the boil, stir, and then simmer (cook on a low heat so that the liquid is bubbling slowly) for 30 – 40 mins, until all the vegetables are soft.

This is a good way of using up all the sad and limp looking vegetables that are lying in the bottom of your fridge! You can also add a tin of chopped tomatoes; use a little less water if you do.

 

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