Thursday, 21 May 2009

Crostini Soup


To get the ball rolling - here's a great recipe that features on my site (they'll be more over the next few days!)

This winter greens soup is fabulous served with sea salt & olive oil crostini (available in supermarkets in salad section).



5 or 6 large savoy cabbage leaves

3 medium sized potatoes cubed

5 pak choi leaves

3 leeks chopped

1 chopped onion

sprinkle of garlic powder

pinch of rosemary

sprinkle of dill

dash of olive oil

Lemon juice

vegan vegetable stock (I use Marigold Vegan Bullion)

Chop cabbage, leeks, potatoes and pak choi. Place in a large saucepan and bring to the boil.

Once potatoes are soft drain and retain the water used to cook. In your now empty saucepan heat your olive oil and sauté your onion coated in rosemary for around 5 minutes.

Add around 1/2 a pint of the water you saved and mix in about 2 heaped tablespoons of your vegetable stock. Cover and simmer for 10 minutes.

Add vegetables to stock and heat through. If you have a hand blender then carefully blend all of the ingredients together. Add further water if needed to reach desired consitancy.

Serve topped with lemon juice, crostini and dill.

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