Traditional English Vegetable Broth
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 30 | ml | Olive oil |
| 30 | g | FLORA Original 500g |
| 300 | g | Onions |
| 300 | g | Leeks |
| 300 | g | Parsnips |
| 800 | g | Carrots |
| 400 | g | Potatoes |
| 2 | l | KNORR Paste Bouillon Clear Vegetable |
| Cracked black pepper to taste | ||
| 5 | g | Parsley |
Preparation
Advance preparation
Peel & prepare the vegetables. Make up the bouillon by whisking in 50g of paste to 2 ltrs of boiling water. Warm the serving bowls.
Method
1. Heat the oil and FLORA in a large heavy bottomed saucepan, add the onions and leeks, cook, stirring occasionally, over a medium heat for 4-5 minutes until soft, add the parsnips, carrots.
2. Make up the vegetable bouillon by whisking in 50g of KNORR Clear Vegetable Bouillon Paste to 2ltr of boiling water.
3. Add bouillon to the vegetables, bring to the boil, cover and simmer for 20-25 minutes until tender.
4. Puree three quarters of the vegetables in a blender until smooth, return to the pan, add the parsley and heat to serve.
5. Serve in the warmed bowls with KNORR Croutons.
Handy hints
A similar soup can be made by substituting carrots with Jerusalem artichokes. A teaspoon of KNORR garlic Paste gives an added flavour twist.
Healthy hints
Keep added salt to a minimum. Use unsaturated oil (olive or sunflower) and reduce the quantity if used. This helps to provide a healthy balanced dish. Cooking in bouillons provides balanced and consistent levels of salt. Semi skimmed milk can be added to give a creamy texture to the soup.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
