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Golden Vegetable Soup
Another hearty soup, this time originating from the north of England. Other golden or orange vegetables can be used (e.g. potatoes, pumpkins, sweetcorn, turnips etc.)
INGREDIENTS: Butter - 25 g (1 oz), Carrot - 1 large, cut into matchsticks, Celery - 2 sticks, cut into matchsticks, Swede - 110 g (4 oz), cut into matchsticks, Cauliflower - 225 g (8 oz), cut into florets, Onion - 1 medium, sliced, Ground turmeric - * tsp, Vegetable stock - 1 litre (1* pints), Chives - snipped, to garnish.
COOKING:
1. Melt the butter and cook the vegetables for a few minutes, stirring
every now and then.
2. Add turmeric, cook for 1 minute. Add the stock, bring to the boil
and simmer for 20 minutes. Serve garnished with the chives.
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