Name: Frozen Vegetable Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 2 adult and 2 child portions
Ingredients: sea salt and freshly ground black pepper; crusty bread, to serve; 2 tablespoons mascarpone, cream cheese or light or heavy cream; If you are using a single vegetable,; cauliflower: add 1 teaspoon Dijon mustard to the soup and stir through grated cheddar cheese at the end rather than the mascarpone, cream cheese or cream; 2 cups plus 2 tablespoons hot vegetable or chicken stock; 2 cups frozen vegetables (peas, carrots, corn kernels—whatever you have); broccoli: add a good grating of nutmeg, and stir in an extra 2 tablespoons cream cheese at the end, or use blue cheese if you have any, which is particularly nice; 2 tablespoons butter; 1 bay leaf (optional); 2 garlic cloves, crushed; 1 small Idaho potato, peeled and diced; peas: fry a few bacon slices with the onion, and add 2 tablespoons chopped mint leaves at the end; 1 small onion, chopped

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
25 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Aarrrrgh! It’s lunchtime, you’re all hungry and your plan was to go grocery shopping after lunch, so there’s nothing in the kitchen. Well, have a dig around in the refrigerator for an onion, grab a potato and get some vegetables out of the freezer and you’re ready to start cooking.

Ingredients

2 tablespoons butter
1 small onion, chopped
2 garlic cloves, crushed

Method

Melt the butter in a large saucepan over medium heat and when it is bubbling, add the onion, garlic, potato and bay leaf, if using. Cover with a lid and cook over medium heat 10 minutes, stirring a couple of times.
Add the stock and bring to a boil. Stir in the vegetables, return the stock to a boil and boil 5 minutes, or until the vegetables are tender. Remov

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Frozen Vegetable Soup

Ingredients

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