Vegetable soup with parmesan and parsley
method
Ingredients
2 tbsp olive oil
1 onion (thinly sliced)
1 leek (thinly sliced)
500g pumpkin (chopped)
1 carrot (chopped)
4 cups vegetable
1 zucchini (cut into 1cm pieces)
100g green beans (trimmed and cut into 2cm pieces),
salt and pepper
2 tsp parmesan (finely grated)
2 tsp flat-leaf parsley (chopped).
Method
Heat 2 tbsp olive oil in a large pan over low heat.
Cook 1 onion (thinly sliced) and 1 leek (thinly sliced) for 5 minutes. Increase heat to medium. Cook 500g pumpkin (chopped) and 1 carrot (chopped), stirring, for 3 minutes. Add 4 cups vegetable stock, simmer for 5 minutes, then add 1 zucchini (cut into 1cm pieces) and 100g green beans (trimmed and cut into 2cm pieces), salt and pepper.
Simmer for 5 minutes.
To serve
Sprinkle with 2 tsp parmesan (finely grated) and 2 tsp flat-leaf parsley (chopped).
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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