Wine & vegetable soup

Yield: 4 Servings

Measure Ingredient
4 larges Potatoes
2½ cup Vegetable stock
2 tablespoons Margarine
1 each Garlic clove, crushed
1 large Onion, chopped
2 eaches Stalks celery, chopped
2 teaspoons Fresh thyme/basil, chopped
1 tablespoon Olive oil
½ cup White wine
1 tablespoon Soy sauce

Peel and cube the potatoes and boil them in the stock for 15 mins, until tender. In a large saucepan, melt the butter and saute the garlic and onion. Add the celery, carrots and herbs. Add the olive oil, potatoes and stock. Stir well, cover and simmer 20 mins. Pour in the wine and soy sauce, stir again, cover and simmer a further 20 mins, adding extra water or veg stock if necessary.

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