Belgian Vegetable Soup

Belgian Vegetable Soup     

Core Recipe

Serves 4-6

This soup is simply a selection of fresh & frozen vegetables.  To make it more substantial for a main meal soup, add tiny spicy meatballs. (below)

2 medium potatoes, diced

1 onion, sliced

2 leeks sliced

2 medium carrots, sliced

1.2 litres (2pts) stock

half a cauliflower, in florets

125g frozen green beans

125g frozen peas

2 tsp dried thyme

salt & pepper

2 tbsp freshly chopped parsley

Place potatoes, onion, leek and carrots in a pan with the stock.  Bring to the boil and simmer 15 mins.  Add the cauliflower, beans and peas, thyme and seasoning and simmer another 15 mins until the veg are tender.  Serve sprinkled with parsley.

To make into a main meal:

Mix together 350g lean minced beef and 1 tsp each cinnamon and nutmeg.  Shape into about 32-36 tiny balls.  bring a large pan of water to the boil and poach the meatballs in 2 or 3 batches in the simmering water.  They take about 2-3 mins.  Remove with a draining spoon and add to the veg soup just before serving.

Tip: Can have grated cheese on top as well, but count the points for this.