Yield: 4 Servings
|6||Spring onions trimmed and|
|1 large||Carrot finely sliced.|
|1 medium||Turnip chopped.|
|6 ounces||180 g new potatoes scrubbed|
|15 pints||900 ml vegetable stock.|
|2 ounces||60 g green beans trimmed and|
|2 ounces||60 g fresh or frozen peas.|
|Salt and pepper.|
|Chopped fresh chives to|
1. Melt the margarine in a large saucepan and saute the spring onions, carrot, turnip and potatoes for 3 to 4 minutes. Add the vegetable stock and bring to the boil. Reduce the heat and simmer covered for 20 minutes.
2. Add the green beans and peas to the saucepan and cover and cook for a further 10 minutes. Season to taste with salt and pepper.
3. Serve one portion of soup sprinkled with chives in a warm soup bowl.
4. To freeze the remaining soup cool quickly and transfer to three rigid containers. Seal label and freeze for up to three months.
Defrost the soup and heat gently to serve.
Preparation 15 minutes Cooking 35 minutes.