Vegetable Items

Carrot and Coriander Soup :

Serves 5

Preperation Time 20 Minutes

Contents
Green Vegetables

Ingredients
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic1
200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butterSalt to taste

Recipe

Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.

Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.

Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.

Serve piping hot.


Fresh Vegetable Soup:

Serves 5

Preperation Time 15 Minutes

Contents
Green Vegetables

Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black

Recipe

Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speed