CREAMY VEGETABLE SOUP

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 1800kj

Woman’s Day (Australia) - - Food To Love -

✦ 1 tbsp olive oil

✦ 1 leek, white part only, sliced

✦ 1 car­rot, sliced

✦ 1 cel­ery stalk, sliced

✦ 1 red cap­sicum, chopped

✦ ¼ cup plain flour

✦ 1.5 litres (6 cups) chicken stock

✦ 400g can corn ker­nels, drained

✦ 400g can chick­peas, rinsed, drained

✦ 150g green beans, cut into 4cm pieces

✦ ½ cup re­duced-fat cream

✦ chopped pars­ley, to serve

1 In a large saucepan, heat oil on high. Cook leek, car­rot, cel­ery and cap­sicum 1-2 mins un­til be­gin­ning to soften. Stir in flour and cook 1 min. Re­move from heat.

2 Grad­u­ally stir in stock un­til smooth. Re­turn to heat and cook, stir­ring, un­til boil­ing. Re­duce heat to low and sim­mer 15 mins.

3 Stir in corn, chick­peas, beans and cream. Sim­mer 5 mins. Sea­son to taste. Gar­nish with pars­ley.

TIP To turn this into a chicken and vegetable soup, add ½ bar­be­cued chicken, skin re­moved and meat shred­ded, with corn in Step 3. Serve with char­grilled bread, if you like.

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