August 7, 2009, Newsletter Issue #268: Homemade Vegetable Soup
Tip of the Week
1 tbsp margarine
1/2 head fennel
finely chopped 3 medium carrots
diced 1 medium onion
chopped 2-3 cloves garlic
crushed 1 parsnip diced
Salt and pepper
2 heaped tsps dried parsley
1 tbsp tomato paste
1 large potato diced
5 cups vegetable stock
1/3 cup frozen peas
Melt the margarine in a large pan, and add fennel, carrots, onion, garlic, parsnip and seasoning. Simmer over low heat for 10-15 minutes. Add the parsley, tomato paste, potato and stock. Stir well, bring to a boil and simmer for 20-30 minutes, until vegetables are tender. Just before serving add the peas, bring back to a boil and serve.
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