Chunky Vegetable Soup.

Chunky vegetable soup-A heart warming soup made with a medley of winter vegetables, simple and uncomplicated but healthy and nutritious. Ideal to serve for lunch with hot crusty bread rolls and a generous dollop of garlic butter.

Ingredients:

1 cup potato diced
½ cup carrots diced
½ cup peas
1 onion finely diced
½ cup turnips finely diced
8 medium tomatoes diced
4 cups water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon white pepper powder
1 teaspoon Tabasco sauce (optional)
1 tablespoon cream to garnish.

Method:

1. In a microwaveable bowl put the potatoes, carrots, peas, turnips with 1 cup water and cook till vegetables are tender 7-8 minutes approx.
2. Blend the tomatoes in blender to form a puree, strain to remove skin and seeds.
3. In a large pan add olive oil when hot sauté onions till translucent.
4. Add the microwaved vegetables and sauté for 2-3 more minutes.
5. Add the tomato puree and 3 more cups of water .Bring the soup to boil and simmer for 5 minutes.With the back of the ladle mash up few of the vegtables to make soup slighter thicker in consistency. (At this stage you can puree the soup in a blender to make it smooth for kids or leave it chunky as it is)
6. Season with salt and pepper and stir in the Tabasco sauce. Adjust seasoning as required
7. Pour into serving bowl and drizzle over a swirl of cream.

Serve with hot crusty bread and a generous dollop of garlic butter.