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Vegetable Soup

Ingredients



  • 600 g prepared vegetables of choice (Carrots, turnips, celery, Green Papaya etc),

  •   finely chopped

  • 1 onion, chopped



  •   20 g butter

  • Chicken stock according to taste

  • Salt and pepper

  •  45 g parsley, chopped

Method

Place vegetable, except onion, in a 3litre oven dish. Cover and cook on Jet cooking for 8 to 10 minutes. Set aside. Place onion and butter in a large casserole dish and cook on Jet Cooking for 2 to 3 minutes. Gradually add of stock. Stir well. Cook on Jet Cooking for 3 minutes, stiffing halfway through cooking. Add remaining stock and vegetables. Cook on Jet Cooking for 12 to 14 minutes. Season with salt and pepper and boil for 2 minutes. Serve, sprinkled with chopped parsley.

 

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