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Healthy Vegetable Soup
2 Heads of Broccolli
2 Leeks
Bag of Spinach
1.5litres of Stock
A few sprigs of Parsley
1tsp dried mixed herbs
1Tbsp of Olive Oil
2 cloves of garlic (chopped)
Salt & Pepper
Turn on your slow cooker to low to allow it to warm up. Meanwhile, wash
and roughly chop your leeks and fry for 5 minutes in the oil with the garlic
and dried herbs until softened. Scrape into the slow cooker, make sure you
get all the flavoured oil in too.
Wash and chop the brocolli and spinach and tip that in too, no need to precook and add your stock.
Cook on low for 4 hours then add the chopped parsley and blitz it up using
a hand held stick blender or transfer to a food processor. Season to taste
and enjoy. You can add a little grated cheese, chilli or cream to serve.
Top Tip: If the soup has lost it’s vibrant green colour add a handful of frozen
peas when you re-heat and wizz it through a processor again.
Vibrant Tomato Soup
1.5 Kg of tomatoes (quartered)
1 large Onion (finely chopped)
1 large carrot (peeled and diced)
2 sticks of celery (diced)
1 large bay leaf
1.5 litres of stock (use 2 chicken or veg stock
2 tsp of Tomato Puree
1 tbsp Olive Oil
Salt & Pepper.
Switch on your slow cooker to low. Fry off the
onion until soft in the olive oil. Add the tomato
puree and cook it through for acouple of minutes
before adding the carrots and celery and fry for
another 3 minutes until softened. Gently tip into
your slow cooker. with your tomatoes, stock and
bay leaf. Cover and cook for 4 hours. Wizz up in
a processor and sieve to remove any bits of you
prefer a smooth soup. In the picture we’ve added
a little milk and garnished with cress.
Adjusting your soup...
If it’s too thick add water or a little milk.
If it’s too runny add 1tsp of cornflour disolved in a
little water.
If it lacks taste after seasoning add a teaspoon of
Both these soups freeze and will keep in the
fridge for 2 days.


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