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Country vegetable soup

Country vegetable soup recipe

country vegetable soup




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    • 10 ml Clover Mooi River Butter
    • 1 clove garlic, crushed
    • 2 leeks, chopped
    • 4 celery sticks, chopped
    • 4 carrots, chopped
    • 12 baby marrows, chopped
    • 100 g English spinach, veins removed and chopped
    • 125 ml fresh flat-leaf parsley, chopped
    • 1, 5 litres vegetable stock or chicken stock
    • 1 x 410 g can chopped tomatoes
    • 200 g medium Rosa tomatoes
    • salt and freshly ground black pepper to taste
    • To serve
    • La Campania Pecorino shavings or Clover Mature Cheddar, grated

    Heat the butter in a large, heavy-based saucepan.

    Add the garlic and sauté for 2 minutes.

    Add the leeks, celery, carrots and marrows and cook for 5 minutes.

    Add the spinach and parsley and mix through.

    Add the stock, canned tomatoes and whole Rosa tomatoes.

    Season to taste and bring to the boil.

    Lower the heat and allow to simmer covered for 30 - 40 minutes.

    Serve soup warm with a sprinkling of cheese.