Although it is officially summer in Melbourne, it has been a pretty poor one, may I say....so poor we can even eat a warm soup and enjoy it once in a while... 
serving 4: 1 tsp oil, 2 carrots chopped, 1 onion finelly chopped, 2 sticks celery chopped, 1 swede chopped in cubes, 1x 400g canned tomatoes, 3 stock cubes dissolved in 3 1/2 cups of water, 2 tbs chopped fresh basil, 1 tbs chopped fresh parsley, 40g dried egg noodles, salt & pepper
1. Heat oil in a sauce pan. Add onion and cook for a couple of minutes;
2. Add celery, carrots and swede and stir to coat. Add canned tomatoes, stock and half the herbs.
3. Bring to a boil, reduce heat, cover and simmer for about 20 minutes of until veggies are tender.
4. Uncover, add noodles and simmer for another 10 minutes or until noodles are cooked;
5. Season with salt & pepper, serve in bowls, top with remaining herbs and eat it with some nice sourdough bread....
hummmm, perfect!
serving 4: 1 tsp oil, 2 carrots chopped, 1 onion finelly chopped, 2 sticks celery chopped, 1 swede chopped in cubes, 1x 400g canned tomatoes, 3 stock cubes dissolved in 3 1/2 cups of water, 2 tbs chopped fresh basil, 1 tbs chopped fresh parsley, 40g dried egg noodles, salt & pepper
1. Heat oil in a sauce pan. Add onion and cook for a couple of minutes;
2. Add celery, carrots and swede and stir to coat. Add canned tomatoes, stock and half the herbs.
3. Bring to a boil, reduce heat, cover and simmer for about 20 minutes of until veggies are tender.
4. Uncover, add noodles and simmer for another 10 minutes or until noodles are cooked;
5. Season with salt & pepper, serve in bowls, top with remaining herbs and eat it with some nice sourdough bread....
hummmm, perfect!
No comments:
Post a Comment