Rustic Vegetable Soup - Marco Pierre White recipe video


Uploaded by KnorrRecipes on 07.01.2011

Transcript:
Rustic Vegetable Soup
This is a very simple vegetable soup - rough and chunky, in the pan and in stages. There’s
no real recipe, just vegetables, water and the Knorr Stock Pot. I don’t think that
any fresh stock in the supermarket can deliver what the Knorr Stock Pot delivers in taste!
1. Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot,
add the carrots, celeriac and onion. 2. Fry the vegetables to remove the water
content.
This intensifies the flavour. 3. Add the cauliflower, cabbage and a dash
of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
4. Keep stirring the soup and pour in
the water, adding the Knorr Vegetable Stock Pots.
5. Bring to the boil, then simmer for 15 minutes. 6. Next, add the discarded celeriac leaves,
basil, parsley and thyme. I’m a big fan of basil, so I like to add a lot. It may seem
like a lot of herbs, but it’s a lot of soup! 7. Finish off with a generous dash of olive
oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the
garlic to finish. 8. Your Knorr Vegetable Stock Pot Soup is
now ready to serve. Delicious.