Bill Grainger, chef in Sydney, has a recipe for soup using Spring vegetables. I turned it around to make it with winter vegetables.
Feel free to browse recipes from our Retro Recipes series. You might also like our Leek recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
|25 g butter||0.66 cup fresh corn kernels||1 cup sliced leeks, white part only|
|1 pkt winter soup vegetables, peeled and diced (or a collection of carrot, celery, turnip, swede, onion, potato etc)||0.5 cup peeled, chopped tomatoes, or some Home-made tomato paste||6 or so cups Vegetable Stock|
|sea salt and freshly ground black pepper|
|To serve||0.66 cup parsley, chopped||Parmesan Toasts|
Melt butter in a large saucepan over medium heat. Add the sliced and diced vegetables, and cook, stirring frequently, for 5 minutes. Add the vegetable stock, salt and pepper and bring to the boil. Lower heat and add the corn and beans. Simmer until vegetables are just tender.
browse some of the Vegetable recipes