Mixed Vegetable Soup
AuthorConnie FarrugiaCategoryMaltese, Soups
Ingredients:
300 g pumpkin
200 g cauliflower
1 carrot
1 marrow (small)
1 onion
2 potatoes
celery leaves
4 tbsp red or brown lentils
salt and pepper
½ tsp coriander (ground or whole)
1 tbsp tomato puree (konserva)
2 rashes of bacon
2 tbsp pasta (small) or rice
Method:
1
Wash all vegetables, chop them into cubes and put them in a cooking pot.
2
Wash lentils in a sieve and add them to the pot.
3
Add salt, pepper, coriander, tomato puree and bacon. Lower heat and simmer for 30-40 mins.
4
Add the small pasta and stir frequently. Add some boiling water if soup is too thick. Cook pasta for 5-8 mins.
5
Allow to stand for a few minutes.
Nutrition Facts
Servings 4
Ingredients
300 g pumpkin
200 g cauliflower
1 carrot
1 marrow (small)
1 onion
2 potatoes
celery leaves
4 tbsp red or brown lentils
salt and pepper
½ tsp coriander (ground or whole)
1 tbsp tomato puree (konserva)
2 rashes of bacon
2 tbsp pasta (small) or rice
Directions
1
Wash all vegetables, chop them into cubes and put them in a cooking pot.
2
Wash lentils in a sieve and add them to the pot.
3
Add salt, pepper, coriander, tomato puree and bacon. Lower heat and simmer for 30-40 mins.
4
Add the small pasta and stir frequently. Add some boiling water if soup is too thick. Cook pasta for 5-8 mins.
5
Allow to stand for a few minutes.
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