Spring Vegetable Soup

Name: Spring Vegetable Soup
Ingredients: pinch of ground mace; freshly ground black pepper; 1 sprig of thyme; 3 pt / 1.70 l water salt; mushroom peelings; 1 bay leaf; parsley stalks; 2 ripe tomatoes, roughly chopped; 2 tbsp dried cannellini or haricot beans, well rinsed; 2 tbsp dried cannellini or haricot beans, well rinsed; 3 oz / 85 g mixture of asparagus tips, green beans and mangetout; bunch of watercress; 3 oz / 85 g mixture of asparagus tips, green beans and mangetout; 3 oz / 85 g mixture of asparagus tips, green beans and mangetout; 1 leek; 1 small turnip; 1 small carrot; 2 celery stalks

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 small carrot
2 celery stalks
1 leek
1

Soup
Vegan
Gluten-free
Spring

Method

First prepare the garnish by washing and peeling or trimming the carrot, celery, leek and turnip. Reserve the outer peelings. Finely shred about a tablespoon of the white part of the leek, and finely dice enough celery, carrot and turnip to give you another 2 tablespoons of vegetables. Cover and put