I made Vegetable soup yesterday

2 Large Onions
1 Green Capsicum
2 Large Celery Stalks

Saute above for 20 minutes in Olive Oil

Add 1 Litre Vegetable Stock
1 cup dried split peas - pre soaked

Simmer further 20 minutes

Add
I head of Broccoli
1/4 Green Cabbage

Simmer further 20 minutes

Add
1 Tsp Garlic
1 Tsp Keens Curry
500g jar Bolognaise sauce
1 litre boiling water

Simmer further 30 minutes

Puree all
Makes 4 litres

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I’d rather have a beer.

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This is for those of us who do not drink alcohol. :slightly_smiling_face:

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I just made a skillet of cornbread, which would go wonderfully with that soup.

I’ll be right over.

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Sounds lovely Bretrick, does it freeze well?

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Sounds ideal for the English late spring/early summer weather. 14 degrees C and sunny spells/gusty showers.

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warmest May on record … say the climate change experts.

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Well done with the soup @Bretrick

Personally I’d have drawn the line:

2 Large Onions
1 Green Capsicum
2 Large Celery Stalks

Saute above for 20 minutes in Olive Oil

Add 1 Litre Vegetable Stock
1 cup dried split peas - pre soaked

Simmer further 20 minutes

after that. I like it simple.

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Winter here now in Australia. Perth is finally receiving some decent rain.

Rather tasty. It does freeze well.
I will consume all of it this week.
4 litres, 8 serves. Work lunch.

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I added the broccoli and cabbage to assist with my Diabetes.

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All good nourishing stuff, just thinking I would have done another dish, maybe par boiled greens with cheese sauce. :icon_cool:

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Cheese sauce? Oh I’m sorry, no…couldn’t possibly :nauseated_face:

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Parsley sauce???

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Hmm, it takes some persuading. Not really a saucy person… :laughing:

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the sauciest

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I make my own sauce…I don’t like it ready made. Fresh natural sauce is the best, not cheesy…

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It’s the only way I know.

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Angry (arrabiata) sauce :drooling_face: :tomato::hot_pepper::hot_pepper::hot_pepper::radioactive:

chilli to boot

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