INGREDIENTS:

FOR THE VEG STOCK
Onions, chopped: 2

Cauliflower florets: 4

Carrots, cubed: 1

Leeks, chopped: 1 stalk

Bay leaf: 1

Celery, chopped: 1 stalk

Garlic, chopped: 2

Salt to taste

Black pepper powder

FOR THE SOUP

Butter: a dollop

Onions, sliced: 2

Garlic, chopped: 2

Salt to taste

Black pepper powder: 1/4 tsp

TO SERVE

Bread croutons

 

METHOD

1) For the veg stock, heat a pot add 4 cups water & dunk in onions, cauliflower, carrots, leeks, bay leaf, celery, garlic, salt & black pepper powder

2) Allow to boil for a minimum of 45 mins till the stock is reduced to half of its quantity.

3) Strain & reserve.

4) For the soup, heat a pan, add butter add onions & garlic.

5) When the onions turn pink, add in the strained stock & cook for a minimum of 20 mins.

6) Adjust the seasoning by adding salt & black pepper powder.

7) Serve hot with bread croutons.

NOTE: This one is a classic soup from the French cuisine. Enjoy!

 

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