Creamy Vegetable and Pasta Soup
I love this recipe to use up all my left over vegetables prior to shopping day. It is amazing something so simple can be so good.
Ingredients
Serves: 6
- 1 large potato
- 1 large carrot
- 3 spring onions
- 1 large onion
- 2 leeks
- 4 tablespoons peas
- 4 tablespoons corn kernels
- 4 tablespoons green beans
- 1/4 cabbage
- 2 tablespoons of fresh parsley
- 1 clove of garlic
- 1/4 teaspoon crushed ginger
- 1 (440ml) tin of light evaporated milk
- 1 litre vegetable stock
- 225g wholemeal pasta
- 2 tablespoons butter or olive oil
Directions
Preparation:20min ›
Cook:40min ›
Extra time:1hour ›
Ready in:2hours
- Cut all vegetables finely into small cubes.
- Melt butter in large saucepan and add all vegetables; cook for 10 minutes to soften.
- Add vegetable stock and pasta. Bring to boil and then simmer for 30 minutes or until vegetables and pasta are soft.
- Reduce heat and blend or process half of the soup.
- Add evaporated milk to processed soup, heat and stir.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
Delicious! I adjusted the vegetables to what I had in my cupboard (carrot, leek, peas, sweetcorn, spinach). I was dubious about adding the evaporated milk, but it really made this dish wonderful. I'll certainly be making it again! - 30 Apr 2010 (Review from Allrecipes UK & Ireland)
I loved this soup. It was so easy to make and I might not blend any next time - 26 Sep 2012 (Review from Allrecipes UK & Ireland)
Absolutely lovely, had to add some extra water to the leftovers the next day because it had dried up quite a lot, but it was still really nice and creamy. - 23 Oct 2011 (Review from Allrecipes UK & Ireland)