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Ingredients
Water
3 finely chopped carrots
3 chopped celery
3 chopped leeks
1 diced onion
1 bay leaf
2 sprig of parsley
1 tsp. dried thyme
Ingredients
700g assorted vegetables,
diced. (Bagged mixed
vegetables from the
supermarket are ideal)
Water (filled to max mark)
2tsp instant chicken or
vegetable stock
Salt and ground black pepper
Stove Top Stock
A basic stock recipe to cook on the hob.
Basic Vegetable Soup
Method
1.
Put all the ingredients into a stock pot and cover with enough
water to easily stir them in. The more water you add, the lighter
the flavour of the stock.
2.
Set the stock pot on a medium to high heat and bring to just
under a boil before reducing the heat to medium low and
allowing the stock to simmer.
3.
Let the stock cook for around an hour, stirring intermittently to
circulate the vegetables.
4.
Take the stock off the heat and strain to remove the pieces of
veg.
5.
Refrigerate and allow cool before splitting into portions and
then freezing immediately.
6.
Next time you want to make soup with vegetable stock in your
Tower Soup Maker, simply take a portion of your stock out of
the freezer and defrost before adding to your Soup Maker
along with the rest of your ingredients, for the ultimate in home-
made comfort cooking.
Method
1.
For a quick smooth soup fill the Soup Maker past the min fill
with a selection of diced vegetables (using ready prepared
chopped vegetables is ideal.)
2.
Add the vegetable or chicken stock powder and fill to the max
mark with water.
3.
Select the smooth setting. Once the soup is ready, season to
taste and serve.
