Vegetable Soup Page 92
This soup became tasty but only because I added 2 generous heaped teaspoons of my vegetable stock paste (page 62) I tasted it before adding any further seasoning which was not needed after my stock paste did the trick. The recipe does not include a stock in the ingredients which it very much needed. I sautéed the onion and garlic with the butter to start with which also adds to the taste. I decided not to blend the soup as I thought that chunky bits would be better rather than a thick pulp. The potato element had thickened the sauce part anyway. All in all I was happy with the finished soup. It made a very good lunch as the main course. I can see this being made often.
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