Add vegetables, lentils and spices and cook for 5 minutes. Add stock and simmer for 35-40 minutes or until vegetables are tender. Add vegetables, lentils and spices and cook for 5 minutes. Add stock and simmer for 35-40 minutes or until vegetables are tender
Fry gently until the vegetables are slightly softened. Add the potatoes, stock and split peas and simmer, covered, for 30-40 minutes until the vegetables and peas are very soft
Cover half the pastry with the vegetable filling. Once the vegetables are lightly cooked and all liquid has evaporated from the frying pan add the tomato sauce and cream to the vegetables, stir thoroughly and heat through for about 5 minutes
Mix in the chopped fresh coriander, salt and pepper, baking soda, if using, and vegetables. 3 packed cups finely chopped or grated carrot, broccoli, peas, pumpkin, kohlrabi or other vegetables
I know it is still the middle of summer and most of you are probably wondering why Tomato Soup. Well personally tomato soup is something I love to eat, no matter the weather
Pack them for lunch, take them with on your next picnic, have them for breakfast or serve them as a light dinner with a cup of soup for the autumn chill
This is a combination of my MIL’s recipe and my SIL’s relatively easy mushroom soup recipe. Add Onion to soup pot with a little ghee, and braise until soft
Recipe. 1 large butternut cut in cubes. Sweet potatoe cut in chunks. Baby potatoes. Boil till soft. Saute 1 large onion cut in slices with ghee (Clarified butter)
When I think of winter food, I think soup. Warm, hearty and filling – this soup ticks all those boxes. The added sausages and sour cream help make it a super decadent soup
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