Difference between revisions of "Vegetable Soup"
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| − | + | [[Image:14soup01.jpg|thumb|Vegetable Soup]] | |
| − | + | == Ingredients == | |
| + | * 1 large [[carrot]] | ||
| + | * 4 [[green bean|French beans]] | ||
| + | * ¼ [[cabbage]] | ||
| + | * 1 stalk [[celery]] | ||
| + | * 1 [[leek]] | ||
| + | * 1 medium [[onion]] | ||
| + | * 1 [[bay leaf]] | ||
| + | * 5 [[pepper]]corns | ||
| + | * 2 [[garlic]] cloves | ||
| + | * 1 tbsp of [[oil]] | ||
| + | * 1½ tsp [[worcestershire sauce]] | ||
| + | * 1½ tsp of [[salt]] | ||
| + | * 8 cups of [[water]] | ||
| − | [[ | + | == Procedures == |
| + | # Wash all the vegetables thoroughly. | ||
| + | # Peel and cut the [[carrot]] and [[green bean|French beans]]. Preserve [[carrot]] peels. | ||
| + | # Chop [[onion]] and [[cabbage]] into 1 cm. cubes. | ||
| + | # Slice the [[garlic]]. | ||
| + | # Boil [[carrot]] and [[green bean|French beans]] in extra [[water]] for 10 minutes. Strain and keep aside. | ||
| + | # In a soup pot, heat [[oil]]. | ||
| + | # Add the chopped [[onion]], [[garlic]], [[bay leaf]], peppercorns, [[leek]], chopped [[celery]] and [[carrot]] peels and fry for three minutes. | ||
| + | # Add [[water]] and bring to a boil. Cook uncovered on medium flame for 10 minutes. | ||
| + | # Strain the stock into a fresh pot. | ||
| + | # Add [[cabbage]], boiled [[carrot]] and [[green bean|French beans]]. Stir the mixture. | ||
| + | # Add [[salt]] and [[Worcestershire sauce]]. | ||
| + | # Bring to a boil and serve hot. | ||
| − | + | [[Category:Singaporean cuisine]] | |
| − | + | [[Category:Soup Recipes]] | |
| − | [[ | + | [[Category:Healthy Soups]] |
| − | + | [[Category:Vegetarian Recipes]] | |
| − | + | [[Category:Carrot Recipes]] | |
| − | + | [[Category:Green bean Recipes]] | |
| − | [[ | + | [[Category:Cabbage Recipes]] |
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Latest revision as of 17:17, 29 June 2012
File:14soup01.jpg
Vegetable Soup
Ingredients
- 1 large carrot
- 4 French beans
- ¼ cabbage
- 1 stalk celery
- 1 leek
- 1 medium onion
- 1 bay leaf
- 5 peppercorns
- 2 garlic cloves
- 1 tbsp of oil
- 1½ tsp worcestershire sauce
- 1½ tsp of salt
- 8 cups of water
Procedures
- Wash all the vegetables thoroughly.
- Peel and cut the carrot and French beans. Preserve carrot peels.
- Chop onion and cabbage into 1 cm. cubes.
- Slice the garlic.
- Boil carrot and French beans in extra water for 10 minutes. Strain and keep aside.
- In a soup pot, heat oil.
- Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.
- Add water and bring to a boil. Cook uncovered on medium flame for 10 minutes.
- Strain the stock into a fresh pot.
- Add cabbage, boiled carrot and French beans. Stir the mixture.
- Add salt and Worcestershire sauce.
- Bring to a boil and serve hot.
