Dill Soup


Ingredients:
  • 1 tbsp. dill leaves finely chopped
  • 1 spring onion with greens finely chopped
  • 1 small floret cauliflower
  • 2 leaves cabbage finely chopped
  • 3" piece celery stick
  • 2 french beans finely chopped
  • 1 tsp. capsicum finely chopped
  • 2 pinches grated ginger
  • 2 pinches grated garlic
  • 1/2 tsp. green chilli sauce
  • 1/4 tsp. white vinegar
  • 1/4 tsp. sugar
  • salt to taste
  • 2 tsp. cornflour
  • 1 tsp. butter
  • 2 cups white vegetable stock or water
Method:
  • Slice cauliflower floret and celery thinly.
  • Melt butter in a nonstick or heavy pan.
  • Add all vegetables, except dill and spring onion greens.
  • Stir fry till veggies are bright, but tender and crunchy.
  • Add 1-1/2 cups stock, bring to a boil on high.
  • Dissolve cornflour in remaining stock.
  • Add all other ingredients to cornflour mixture.
  • Pour into soup, stirring constantly.
  • When boil resumes, simmer till soup is thickened a bit, and transparent.
  • Serve hot, topped with a swirl of cream if desired.

Post a Comment