Home Made Vegetable Soup

Here's a receipe of my mum's which I guarantee is delicious - thought you guys who love home made soup may like to give it a try.

[B]Home Made Vegetable Soup[/B]

[B]Ingredients:[/B]
Cauliflower
Peas
Runner Beans
Potatoes (quite a few)
1 small Onion
Celery (include the leaves)
Few Bay Leaves
Salt to taste
Black Pepper to taste
1 Beef Oxo Cube
Herbs (fresh if you have them or dried) Parsley / Thyme / Marjoram

2 ozs margarine (sorry I'm not metric !!)
1 heaped desert spoon of plain flour (to thicken the soup)
Half a tablespoon of Vinegar
1 egg

[B]Preparation:[/B]
* Chop all the above vegetables small.

The overall quantity of vegetables should reflect how many folk you are feeding. As a guide - use the same portion size per person you would normally use in a meal - then simply double or triple up etc. This soup lasts for 2-3 days so it won't matter if you do 'more'.

* Place all chopped up vegetables into a large saucepan and add approximately twice the quantity of water to veg.

* Bring to the boil and then turn down the heat and simmer for 20 - 30 minutes until soft.

* In a separate pan - melt 2 ounces of margarine slowly on a low heat.

* Add the heaped desert spoon size of plain flour, stirring continuously until the consistency is slightly runny and a nice, rich brown.

* Remove from heat and add to the saucepan of cooked vegetables, stir in.

* Remove this saucepan from heat and mash the 'contents' with a potato masher.

* Add the half tablespoon of vinegar and 1 egg - stirring until egg in broken down and mixed thoroughly.

* Return saucepan to heat and continue to simmer for a further 6-7 minutes.

[B]READY TO SERVE[/B]

* Pour into bowls and serve with crusty bread and butter. Ideal for cold winter evenings. Is a meal in itself, very filling with the additional bonus of - it keeps you 'regular' so ideal for folk who have 'problems' going. Don't know how else to put this delicately !!!

[B]ENJOY[/B]

sounds good but try powdered mash to thicken

Thanks for the tip - but the idea is to keep the ingredients as 'natural' as possible hence using proper potatoes. With the plain flour - you can go for the natural one - NOT the refined white stuff

white stuff is good for you
or so they say lol

Mmm well no it isn't actually - we need the roughage in our diet for our digestive tracts (and 'transits' thingy!) to work efficiently. Why do you think there's so folk with digestive problems in the West - its our refined diet + too much salt and sugar. The food manufactures are only interested in making HUGE profits so they'll tell you anything just so long as it sells and you buy it.

Still there's a positive side to this - it keeps the doctors and nurses employed !

Thanks for the recipe, im gonna try it in the week