Difference between revisions of "Spicy veg soup"
(Created page with "== Introduction == A spicy veg soup I just knocked up == Ingredients == * Onion * Leek * Garlic * Carrot * Celery * Celeriac * Sweet peppers * Mushrooms * 2 Chillies * Ging...") |
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* 2 Chillies | * 2 Chillies | ||
* Ginger | * Ginger | ||
| − | * | + | * Worcestershire sauce |
| + | * Turmeric | ||
* Cayenne pepper | * Cayenne pepper | ||
* Jeera | * Jeera | ||
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Chop the onion and slice the garlic, put in pan over medium heat with the butter and oil and start to sweat down. Dice the celery and carrots and add to the pan. Peel and dice the onions and add it to the pan. Deseed and chop the peppers and add them to the pan. | Chop the onion and slice the garlic, put in pan over medium heat with the butter and oil and start to sweat down. Dice the celery and carrots and add to the pan. Peel and dice the onions and add it to the pan. Deseed and chop the peppers and add them to the pan. | ||
| − | Half the button mushrooms and add them to the pan. Dice the celeriac and add them to the pan. Chop the chillies and add them to the pan. Give it all a stir. | + | Half the button mushrooms and add them to the pan. Dice the celeriac and add them to the pan. Chop the chillies and add them to the pan. Give it all a stir. Finely chop the ginger and bung it in. |
| − | Add a teaspoon or so of jeera an | + | Add a few glugs of Worcestershire sauce. Add a teaspoon or so of jeera an turmeric, give it a good stir. |
Make up about a litre of stock, I used 2x veg stock pot, 2x chicken stock pot, pour it into the pan. Add a can of chickpeas. | Make up about a litre of stock, I used 2x veg stock pot, 2x chicken stock pot, pour it into the pan. Add a can of chickpeas. | ||
Latest revision as of 09:00, 12 December 2014
Introduction
A spicy veg soup I just knocked up
Ingredients
- Onion
- Leek
- Garlic
- Carrot
- Celery
- Celeriac
- Sweet peppers
- Mushrooms
- 2 Chillies
- Ginger
- Worcestershire sauce
- Turmeric
- Cayenne pepper
- Jeera
- Can of chickpeas
- Chicken/Veg stock
- Olive oil
- Butter
- Seasoning
Method
Chop the onion and slice the garlic, put in pan over medium heat with the butter and oil and start to sweat down. Dice the celery and carrots and add to the pan. Peel and dice the onions and add it to the pan. Deseed and chop the peppers and add them to the pan.
Half the button mushrooms and add them to the pan. Dice the celeriac and add them to the pan. Chop the chillies and add them to the pan. Give it all a stir. Finely chop the ginger and bung it in.
Add a few glugs of Worcestershire sauce. Add a teaspoon or so of jeera an turmeric, give it a good stir.
Make up about a litre of stock, I used 2x veg stock pot, 2x chicken stock pot, pour it into the pan. Add a can of chickpeas.
Season with salt and pepper.
Bring to the boil and then simmer for 10-20 minutes.
Once it's ready, wiggle a hand blender in it a bit to thicken it then bung it all into a bowl and eat.
