Vegetable soup

Author: cathepsut Status: published Published: Jul 02,2009 license cc-by-nc-sa 0   Share on Facebook Share on Twitter

The finished product. Again too much stuff--I will have to add more water tomorrow, when reheating the rest!

The amount I made should be enough for 3 or 4 people.

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Ingredients:
rapeseed oil (or virgin olive oil)
2 medium sized onions
90g smoked pork belly (or Italian pancetta)
2 cloves of garlic
1 small zucchini
2 carrots
50 grams of celeriac (celery root)
1 big stalk of leek
1 large potato
1 handful of sugarsnap peas
1/4 cup of risotto rice
1 litre of vegetable stock
1 cup of dry white wine
brown cane sugar, black pepper, salt and 1/2 tsp of paprika
fresh parsley and basil

Recipe:
1) heat rapeseed oil in stock pot, add chopped onions, pork belly and garlic, gently cook on medium heat for 15 minutes
2) chop into cubes or small slices: zucchini, carrots, celeriac, leek, potato, peas and add to the pot with risotto rice, vegetable stock and white wine.
3) bring to the boil on high heat, then lower to medium heat, cover with lid and slowly simmer for about 45 minutes
4) add brown cane sugar, black pepper, salt and paprika to taste
5) reduce heat, add finely chopped parsley and basil
6) serve with some creme or yoghurt on top as decoration

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