Page 6 - More than Green Beans

Soup Basics
Directions
All the soups follow a basic recipe, using celery and ginger as a base, adding the spices, vegetables, sweet potato to thicken, and vegetable stock.
Fry the celery and ginger with the spices in 2 tablespoons of your chosen cooking oil.
Every recipe, which require spices, must be added at the BEGINNING of the cooking process, this allows them to be ‘cooked out’, for the avours of the spices to be blended together.
Add the vegetables, and the sweet potato, and ‘sweat’ or cook for a couple of minutes. Add the vegetable stock, with enough water to just cover the vegetables, put a lid on the saucepan and bring to the boil
Boil for 7/8 minutes, watching over the pan.
Turn the heat o completely and allow to cook in its own heat. You can blend the soup when it is either hot or cold, and reheat when necessary. It’s easier to use a handheld blender directly in the saucepan, to puree, rather than transferring the mixture to a blender, which is awkward and messy.
With some soups, you can take out a li le of the pieces of vegetable, put to one side and add back in before serving.
Blend each soup to the required consistency, add more water depending on your preference. Correct the seasoning with salt and pepper before serving.
All soups can be frozen.
6
Recipe 01
3 stalks Celery, nely chopped, remove any strings
1 Inch cut of Ginger, nely chopped
2 Tablespoons Cooking Oil
Spices
Vegetables
1 Medium Sweet Potato, chopped 8oz or 225g
2 Vegetable Stock cubes or 1carton Vegetable Stock
Water
Ingredients