Vegetable Soup
with Vermicelli
Serves 4-6
Preparation time
20 minutes
Cooking time
25 minutes
Ingredients:
2 large onions, sliced thinly
½ cup (125ml) olive oil
2 cloves garlic, crushed
2 large capsicums, sliced thickly
2 cups carrots, sliced thinly
3 cups potatoes,
diced in 1cm cubes
7 cups (1.75L) vegetable
or chicken stock
2 cups beans, cut into
2.5cm pieces
2 zucchini, halved then
sliced thickly
250g vermicelli
½ cup coarsely chopped parsley
Salt and pepper to taste
➊
Sauté onion, in a heavy stockpot
until soft. Add garlic, capsicum and
carrots and cook for 5 minutes.
➋
Add potatoes and stock and
simmer for 10 minutes or until
potatoes are tender.
➌
Add green beans, zucchini
and vermicelli and cook until
vermicelli is tender.
➍
Divide soup among serving bowls
and season with salt, pepper and
chopped parsley to taste.
