Friday, 17 April 2009

Mediterranean Soup

Red Onion: 1/3 cup
Carrot: 1/3 cup
courgette: 1/3 cup
Celery: 1/3 cup
Red pepper: 1/3 cup
Green cabbage: 1/3 cup
Vegetable stock: 2 cups
Garlic paste: 1 tbs
Chopped parsley: 2 tbs
Salt to taste
Olive oil: 3tbs
Butter: 1 tbs
Parmesan cheese

Wash dry and chop vegetables in small cubes of 1 cm size.

Heat the pot and add 3 tbs of olive oil and let it heat. Add 1 tbs of butter. Add garlic paste and saute in oil. Add red onions saute in oil for 1 minute. Add carrot and saute in oil for another minute. Add red pepper and saute in oil for another minute. Add cabbage and saute in oil for a minute. Now add salt to taste and mix well and add vegetable stock. Let it simmer on low heat. After carrot start to get slightly soft add courgette and celery. Let it simmer on low heat till all the vegetables are soft and crunchy.

Note: Key is to cook all vegetables on low heat so they get cooked and remain crunchy. If you cook them on high heat they will get boiled and will not taste nice.

Once the soup is ready garnish with roughly chopped parsley and grated parmesan cheese. Serve hot.

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