Fast vegetable soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | Onion; finely sliced | |
| 2 | Leeks; cleaned and sliced | |
| ½ | Cabbage; shredded | |
| 2 | Potatoes; peeled | |
| 2 | Carrots; peeled | |
| Celery; lettuce leaves, | ||
| ; turnips, pumpkin, | ||
| ; beans, zucchini, | ||
| ; parsley or anything | ||
| ; else lying around | ||
| ; in the fridge! | ||
| 1½ | litre | Boiling water |
| Salt and freshly ground pepper | ||
| Little nutmeg; grated | ||
| 1 | tablespoon | Butter to finish |
| Freshly grated parmigiano | ||
Directions
Melt the butter in a frying pan and gently cook the onion and leeks until soft.
Cut or shred all the other vegetables and cook, stirring often, until they start to soften.
Add boiling water, salt and pepper and cook over a low heat for 30 minutes.
Stir in a little grated nutmeg and the final tablespoon of butter and serve with a bowl of parmigiano.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.