Spanish Soup

Name: Spanish Soup
Yield: For 2-3
Ingredients: 1 onion, 4 small leeks; 3 small potatoes; ½ pint stock; 1 onion, 4 small leeks; 1 small aubergine; 2 small red or green sweet peppers; 2-3 tomatoes; 4 oz French beans; 2 small red or green sweet peppers; few sprigs parsley; 2 cloves garlic; olive oil, salt; pinch sweet paprika; olive oil, salt

Preparation info

For
2-3

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 onion, 4 small leeks
1 small aubergine
3

Gluten-free
Soup
Vegan

Method

Chop the peppers into one-inch squares, removing every seed. Simmer in oil for 30 minutes. Slice the onion across and quarter it. Cut the cleaned leeks into half-inch pieces. Cut the aubergine into cubes and sprinkle these with salt. Set them to drain.

Start cooking the onions and leeks in a pan with 1½ pints cold water. Cube the potatoes and add them after 15 minutes with ½ pint stock.