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 | Vegetable Soup |
Makes about 4 cups (1 litre)
As the exact amount will depends on the size of the vegetables, the specified quantity is a guideline only. Can store in the refrigerator for up to three days or freeze for up to six weeks.
1 medium-sized carrot, peeled and thinly sliced
1 small potato, peeled and thinly sliced or chopped
1 small sweet potato, peeled and chopped (about 200 grams)
1 medium sized zucchini, sliced or chopped
2 tablespoons rice
3 cups water | Put everything into a saucepan, bring to a boil, cover and simmer gently for about 25 minutes or until the vegetables are quite soft. Timing will depend on how large you have cut the pieces. Cool slightly. Puree in a blender or a food processor.
Note: If you wish to have a thick texture, drain off the liquid first, puree the vegetables and add the cooking liquid gradually until the soup is the thickness desired. |
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