A simple, light vegetable soup recipe. It doesn’t feel very much like spring where I am, much to my chagrin. So I decided to take matters into my own hands, and make a spring vegetable inspired dish regardless. Am I living on the edge or what!
Yield; Four servings(186kcal per serving) Cook time; 25 minutes
You’ll need;
- One tablespoon non-dairy margarine
- Three carrots, peeled and sliced
- One brown onion, sliced
- 600ml hot vegetable stock
- One tablespoon of both dried parsley and basil
- 500g/1lb new potatoes
- 200g/7oz green beans, topped, tailed and chopped
- Two tablespoons of cornflour (aka cornstarch) dissolved in two tablespoons of cold water
- Salt and black pepper to taste
Method;
- Melt the margarine in a large saucepan over a medium heat, once melted add the carrot and onion, cook for five minutes
- Then add the stock, herbs and potatoes. Give it a good mix, cover with a lid and allow to simmer for 15 minutes
- Add the green beans and cornflour slurry, pop the lid back on and allow to cook for another three or four minutes, or until the beans are tender
- Ladle into bowls and serve
Bethany's Vegan Kitchen 