YOU Gluten Free - - Easy Meals -

Cook­ing for a large group of guests can be in­tim­i­dat­ing, but this veg­etable soup is sure to be a crowd pleaser.

½ packet (250 g) soup mix (beans, bar­ley, lentils and dried peas)

1 bunch soup cel­ery, chopped

6-8 car­rots, scraped and grated

1 bunch pars­ley, chopped

veg­etable stock pow­der to taste

salt and pep­per

4-6 toma­toes, peeled and chopped

1-2 sa­chets (50 g each) tomato paste

1 can (400 g) beans in tomato sauce

1 Put the soup mix in a large pot and pour over enough boiling wa­ter to cover. Boil for about 10 min­utes un­til it boils rapidly. Drain.

2 Pour 3 litres (12 c) of boiling wa­ter over the cooked soup mix and add the cel­ery, car­rots and pars­ley. Cook for about 2 ½ hours un­til ev­ery­thing is soft.

3 Sea­son well with veg­etable stock pow­der, salt and pep­per. Add the toma­toes, tomato paste and beans. Sim­mer for about 30 min­utes un­til fra­grant and thick.

Prepa­ra­tion time: 15 min­utes Cook­ing time: 3 hours

4 litres (16 por­tions of 250 ml each)

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