Chunky Vegetable Soup (Recipe)
May 22, 2022
Chunky Vegetable Soup (Recipe)
Ingredients
1.1 pounds (500 g) frozen vegetables any, coarsely or finely chopped
3⅓ cups (800 ml) vegetable stock hot, made using 1½ stock cubes
2 tablespoons fresh parsley finely chopped, avoid tough stalks
1 tablespoon fresh dill finely chopped, avoid tough stalks
¼ teaspoon onion granules
⅕ teaspoon garlic granules 2 tablespoons hot water
1 teaspoon tamarind paste or to taste
Sea salt and pepper to taste
Instructions
Place the vegetables in the pot. Pour in the stock, cover and bring to the boil then lower the heat to a simmer and cook for 4-5 minutes (or until the vegetables are tender but be careful not to overcook them).
While the vegetables are cooking prepare the herb mixture. In a small bowl combine the dill and parsley with the onion and garlic granules, and a pinch of salt. Stir thoroughly smashing the mixture with the back of the spoon (or do this using a pestle and mortar).
Stir the herb mixture into the soup.
Stir thoroughly and cook for another minute or so.
Remove from the heat, stir in the tamarind paste, adjust the seasoning as needed, garnish with freshly chopped chives and serve.
Enjoy!!!
Servings : 4
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 132kcal
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